Couscous Salad

Couscous Salad

6 servings                                                                                 

Total time: 1 hour 30 minutes

Ingredients

• 1 ½  tbsp extra virgin olive oil

• 1 medium sweet onion, diced

• 2 tsp chopped garlic

• 2 tbsp tomato paste

• 1 tbsp harissa (or substitute sambal oelek)

• ½ tsp cinnamon

• ¼ tsp ginger

• 2 ½ cups low sodium vegetable broth

• 2 lb sweet potatoes (orange yams) peeled and chopped into 1-inch chunks

• 1 lb zucchini (about 4 medium zucchini) cut into ½ inch rounds 12 oz. carrots (about 4 medium carrots) peeled and cut into ½ inch chunks

• 3 cups shredded cabbage

• 1/3 cup dried apricots

• ¼ cup golden raisins

• ¼ cup cilantro

• Salt and black pepper to taste

• 1 ¾ cups cooked chickpeas (or substitute canned chickpeas, drained)

• 10 oz couscous (1 ½ cups dry – for gluten free substitute quinoa)

YOU WILL ALSO NEED

• 7-8-quart heavy pot with lid, medium saucepan

• Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.

• Stir in the tomato paste, harissa, cinnamon, ginger and ½ cup of the low sodium vegetable broth till smooth. Bring to a boil.

• Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the spot. Stir till combined.

• Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about ¾ tsp salt and ¼ tsp pepper)

• Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.

• Add chickpeas to the pot and simmer for 5 minutes more till they’re heated through.

• Meanwhile, prepare couscous according to package directions.

• Pour cooked couscous onto a large platter. Top with the cooked vegetable stew.

• Serve

Rourou soup

INGREDIENTS

·       4 cups water

·       20 young taro (rourou) leaves

·       2 tbl spoon butter

·       1 tbl spoon chopped onion 

·       3 clove garlic (minced)

·       1 tbl spoon chopped ginger

·       3 cups fresh coconut milk

·       Salt and pepper to taste 

·       ¼ teaspoon baking soda

DIRECTION

1.    Boil the water, add soda, rourou and cook for 10 minutes with the lid on until tender

2.    Drain and mash the rourou and set aside

3.    Heat the butter and fry onion, garlic and ginger for one minute, and add the mash rourou

4.    Remove from heat and stir in one cup of coconut milk

5.    Put the mixture into the blender and blend until smooth 

6.     Transfer to pot and add more coconut milk, season with salt and pepper

Hummus

• 300 grams chickpeas

• 150ml olive oil

• 100ml milk

• 90 grams tahini

• 6 garlic cloves, crushed with a half teaspoon of salt

• juice of 2 lemons

• 2 teaspoon ground cumin