North African Couscous-Vegetable Pilaf with Harissa Sauce

Serve this pilaf with Cucumber-Dill Soup or a cucumber-yogurt salad. Try dates and tea for a simple dessert.

SERVES: 6

INGREDIENTS:

COUSCOUS

• 2 cups couscous
• 2 cups water
• 1/2 teaspoon salt
• pinch of saffron

NORTH AFRICAN COUSCOUS-VEGETABLE PILAF

• 1/2 cup dried chickpeas
• 4 cups water for soaking
• 6 cups water for cooking
• 2 to 3 cups diced winter squash or yams
• 1 1/2 cups halved green beans
• 2 1/2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 cup chopped leeks or onions
• 1 cup chopped fresh bulb fennel, zucchini, or sweet bell pepper
• 2 cups couscous, cooked
• 1/4 teaspoon allspice
• 1 teaspoon fennel seeds
• 1 teaspoon turmeric
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cumin
• 1/2 cup plumped or moist raisins
• 1/2 to 3/4 cup roasted almonds
• salt to taste
• 1 cup diced tomato
• roasted almonds for garnish
• Harissa Sauce (optional)

INSTRUCTIONS:

1. Over moderate heat, briefly dry-roast couscous in saute pan until lightly browned, approximately 5 minutes.
2.  In a separate saucepan, combine water, salt, and saffron. Bring to a boil. Carefully pour the water into the couscous pan and cover. Let sit for 15 minutes, or until couscous absorbs all of the water. Transfer the couscous to a bowl and fluff with a fork.
3. Soak chickpeas in 4 cups water for at least 4 hours or overnight.
4.  Drain the chickpeas, rinse, and cover with 6 cups water. Bring to a boil, reduce the heat, and simmer, covered, for 1 1/2 hours or until done. Drain.
5.  Steam the diced squash or yams for 7 to 10 minutes until just soft.
6.  Blanch the green beans: Plunge them into boiling water, and cook for 3 to 5 minutes. Remove from the heat, strain, and rinse with cold water to cool.
7.  In a large pan, saute garlic, leeks or onions, and fennel (or zucchini or pepper) in 2 tablespoons olive oil for approximately 3 minutes.
8.  Add chickpeas, green beans, couscous, seasonings, raisins, almonds, and salt. Continue to saute over low heat, stirring gently, until all the contents are heated through.
9.  In another pan, saute tomatoes and steamed squash in remaining 1/2 tablespoon olive oil just until hot.
10.  Mound couscous mixture on a large platter with the squash and tomatoes in the center. Garnish with roasted almonds.
11.  Serve with Harissa Sauce.