The Remote Resort

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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