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Bell Pepper Couscous W/Tomato Harissa Broth

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“Dinner for Four for under $10.00! Judge for yourself: The reigning TOP CHEF champ offers up one of his recipes. Michael Voltaggio beat out his older brother Bryan for top chef in the Bravo series. We tried this recipe; it was good but very hot! Too hot for the administrative staff -- so you can imagine the residents'. People Magazine (12/21/2009) ;)”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice red bell pepper aqnd sauté in 1 tsp oliv oil over medium heat for 3 minutes.
  2. In medium size pot, bring the stock, peppers and sugar to boil.
  3. Add the couscous; remove from heat and cover the pot.
  4. Leave covered until the couscous has absorbed all of the liquid, about 5 minutes; set aside.
  5. Chop tomatoes.
  6. Blend with salt and sugar to taste.
  7. Add harissa and mix in the blender until liquid.
  8. Pour into a small pot, bring to a simmer.
  9. Place a coffee filter in a strainer and place over a container.
  10. Once broth has simmered, pour contents into the lined strainer.
  11. Yield a clear broth in the container, about 1 cup.
  12. Heat a medium sauté pan; add 1/4 cup olive oil.
  13. Add shallot, pine nuts and raisins and sauté.
  14. Add couscous & spices, toss until fluffy (use a fork).
  15. Season with salt to taste.
  16. To serve, place couscous in a bowl and pour broth around.
  17. Sprinkle with cilantro leaves.

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