Mediterranean Light's Red Couscous (Vegan)
photo by LucyS-D
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 tablespoons olive oil
- 1 cup couscous (or 3 cups leftover cooked couscous that has been reheated)
- 3 -4 garlic cloves
- 1 tablespoon harissa, to taste (I used the entire amount of harissa from the recipe I linked to in the introduction above)
- 2 tablespoons tomato paste (yes, I cheated and used ketchup)
- 1⁄2 cup water or 1/2 cup weak vegetable broth
- 1⁄2 teaspoon paprika (we replaced a little bit of the regular paprika with a small pinch of Spanish smoked paprika)
- 1⁄2 teaspoon ground caraway seed (lightly crushed in a pestle and mortar)
- salt, to taste
- 1⁄2 lemon, juice of
-
Garnishes
- fresh cilantro (optional)
- lemon wedge
directions
- Note: the couscous can be prepared a day ahead.
- Directions: Heat up 1 1/2 tablespoons olive oil on medium heat or low-medium heat and lightly brown the couscous; about 5 minutes. Add water-about 1 cup, cover and set aside.
- Stir together the harissa with the tomato paste or ketchup, 1/2 cup water or broth, paprika, ground caraway seeds and salt.
- In the meantime, heat up the remaining 1 1/2 tablespoons olive oil on *low* heat and lightly brown the garlic until fragrant; about 1 minute.
- Lower the temperature to a simmer and stir in the harissa mixture. Stir to combine. Cook uncovered on low temperature for about 8-10 minutes to allow the flavors to intensify.
- After the couscous has sat for about 10 minutes, stir in the harissa mixture. Add the lemon juice and taste for any seasoning adjustments.
- Transfer to a serving bowl or platter and garnish with fresh cilantro and lemon wedges.
- Serving suggestions: We served the red couscous with sides of freshly steamed corn on the cob, pinto beans, roasted golden beets, a platter of fresh cut up vegetable including carrots, cucumbers, bell peppers and kohlrabi and fresh strawberries for dessert.
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RECIPE SUBMITTED BY
COOKGIRl
United States