Vegetable Barley Couscous

Ingredients

• 1 teaspoon black pepper
• ¾ cup dried chickpeas
• 1 tablespoon tomato paste
• ¾ pound carrots
• 1 tablespoon salt
• 2 teaspoons ground ginger
• 2 medium onions
• + 18 more ingredients
• • ¹/₃ cup extra-virgin olive oil
  • 2 medium tomatoes
  • ½ teaspoon saffron threads
  • honeyed red-onion confit
  • ¾ cup whole blanched almonds
  • ½ cup olive oil
  • 3 cups water
  • ¼ cup extra-virgin olive oil
  • 2 ½ cups barley couscous
  • ½ teaspoon fiery harissa
  • ¾ pound butternut squash
  • ½ medium green cabbage
  • 1 ¼ teaspoons salt
  • 2 medium zucchini
  • 2 medium turnips
  • 1 teaspoon ground ras-el-hanout
  • 6 cups water
  • couscoussière

Soak dried chickpeas in 3 cups water at least 8 hours and up to 24. Drain soaked chickpeas and combine with 6 cups cold water in a 3- to 4-quart saucepan and simmer, uncovered, until tender, about 1 hour. Drain and set aside. Lightly toast saffron in a dry small heavy skillet over moderately low ...

View full recipe at Epicurious