Tunisian couscous with greens

Yield: 8 servings

Measure Ingredient
TUNISIAN COUSCOUS WITH GREENS
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"I am a shameless recipe mooch (one has to be in my job). I got wind of this one at the Association of Food Journalists conference in Atlanta last fall, when Nancy McKeown, food editor at the Washington Post, told me that she spent hours making this dish - with devine results. We tried the reipe and herby confirm that she was right on both counts." ½ lb Fresh Dill (250 g/about 1 large bunch) <OR> Fennel Leaves <OR> combination of both. ½ lb Fresh Parsley (250 g/about 3 bunches) ½ c Celery Leaves; tightly packed ½ c Carrot Tops; tightly packed ½ lb Combination Green Onions and Leeks (both white part only) ½ c Olive Oil 1 c Onion (about 1 large); chopped 3 tb Tomato Paste 3 lg Garlic Cloves (about 2 tb); peeled; crushed 6 ea Whole Garlic Cloves; peeled 3½ ts Paprika 2 ts Salt (or more to taste) 1 ts Coriander Seed; ground 1 ts Caraway Seed; ground ½ ts Hot Red Pepper Flakes 2 ½ c Quick Cooking Couscous 1 sm Hot Green Chili Pepper (about 1 ½ ts); seeded; minced 1 ea Sweet Red Pepper; seeded; cut into 6 slices Wash dill, fennel (if using), parsley, selery leaves and carrot tops under cold running water. Drain; coarsely chop. Wash green onions and leeks well; chop. Place greens, green onions and leeks in fine-holed metal colander. Set in large saucepan set over boiling water. Cover, reduce heat and steam 30 minutes. Remove from heat. When cool enough to handle, squeeze out excess moisture with your hands; set aside. Heat oil in a large skillet over medium heat. Add onion; cook 3 minutes to soften. Add tomato paste; cook, stirring until paste glistens, about 3 minutes.

Add 3 cloves crushed garlic, paprika, salt, coriander, caraway and red pepper flakes; cook until well blended. Add 1 cup water. Cover, reduce heat and cook 15 minute, stirring occasionally. Stir in steamed green, leeks and green onions; mix well. Stir in chili pepper, red pepper and 6 whole garlic cloves. Reduce heat to low, cover and cook, stirring occasionally, 20 minutes. Meanwhile, in large saucepan, bring 3 ¼ cups water to boil. Add couscous and stir. Return to boil, cover and reduce heat and simmer just until water is absorbed, about 1 minute. Remove from the heat. Let stand 5 minutes. Fluff with fork. Remove garlic cloves and red pepper slices from greens mixture; set aside. Gently stir cuscous into greens mixture until combined. Turn out on to serving plate; garnish with red pepper slices and whole garlic cloves just before serving. Makes 8 servings. From Article: Slow But Not Easy Food Is Worth The Wait Written By: Marion Kane (Food Editor) Toronto Star 8 March, 1995 Submitted By SAM LEFKOWITZ On 03-11-95

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