Two kinds of couscous (pearled and Israeli whole wheat) are sautéed in olive oil, then simmered in a rich, homemade vegetable stock flavored with harissa and fresh mint and tossed with a medley of lightly-cooked, seasonal vegetables..
1/2 cup pearled couscous
1/2 cup Israeli whole wheat couscous (Ptitim)
2 tablespoons extra virgin olive oil, divided
2 cups homemade vegetable stock, boiling
1 to 2 teaspoons harissa
1 small bunch fresh mint, chopped
2 carrots, cut into small, oblique shapes, about 1/2 cup
1-2 large spring onions, including green tops, bias-cut, about 1/2 cup
1/2 cup fresh green peas
1 fresh tomato, chopped
1 or 2 cloves garlic, minced
sea salt and freshly-ground black pepper
Sauté couscous in olive oil for 2 minutes, stirring constantly to coat evenly. Add boiling vegetable stock and harissa, reduce to a simmer and cook until nearly all the liquid has been absorbed, about 8 minutes. Stir in peas and mint, cover and remove from heat.
Sauté carrots, garlic and onions in olive oil, stirring frequently until just softened. Stir in tomatoes and cook 1 minute longer.
Stir cooked vegetables into warm couscous and serve garnished with fresh mint. Offer harissa on the side if desired.
This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns,
in association with the Johns Hopkins’ Bloomberg School of Public Health