Vegetable Barley Couscous

Vegetable Barley Couscous
Photo by Martyn Thompson

Ingredients

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

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

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