Christmas Eve Couscous

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== Ingredients ==
=== Vegetable stew ===
* 2 oz oil
* 1 lbs onions, sliced
* 1 lbs carrots, sliced
* 1½ lbs acorn squash -- peeled, seeded and diced
* 1 tsp ground ginger
* ½ tsp powdered cinnamon
* ½ tsp turmeric
* ¼ tsp ground white pepper, or more
* 1½ pint water or vegetable stock
* 1 lbs courgettes -- trimmed and sliced
* 1 lbs frozen broad beans
* salt
* 1 each squeeze lemon juice
* 1 dash sugar
* chopped fresh coriander
=== Couscous ===
* 1 lbs couscous
* 1 tsp salt
* 2 oz butter
* 1 tbsp harissa sauce
* 15 oz canned chickpeas, drained
* 1 tbsp olive oil
* 1 tsp cumin seeds
* 6 oz raisins
* 4 oz pine nuts
* 8 oz soy yogurt
* a dusting of paprika
== Directions ==
# First make the stew.
# Melt the butter in a large saucepan.
# Add the onions and fry for 5 minutes, then add the carrots, squash and spices.
# Cook for a further 10 minutes, with a lid on, stirring from time to time until all are buttery and spicy.
# Add the water or stock and simmer for 10-15 minutes, or until the vegetables are just becoming tender.
# Add the courgettes and broad beans, and cook for a further 5 minutes or so.
# Season with salt, lemon juice, and a little sugar if necessary (this is best made in advance and reheated, as the flavours improve -- it is particularly good after freezing).
=== Couscous ===
# This is an unusual way to cook couscous, but i find it gives the best results.
# Put the couscous into a baking tin and add 1 pint of water; immediately drain this off and return the couscous to the tin.
# Leave it for 20 minutes, separating the grains with your fingers after 10 minutes, or more times if you"re passing.
# Put the couscous into a sieve or steamer lined with a blue j-cloth.
# Set over a pan of simmering water (it doesn't have to be the stew) for 20 minutes.
# Tip the couscous back into the baking tin and pour over 5 fl oz cold water with the salt dissolved in it.
# Sift the grains with your fingers and leave for 15 minutes, then put back into the lined steamer and heat as above for a further 20 minutes.
# Sift with your fingers into a serving bowl and stir in the butter.
# Set aside while you put together the extras.
# To assemble and serve, take a ladleful of liquid from the stew and add it to the harissa to make a thick paste.
# Put this into a small bowl.
# Drain the chick peas.
# In a small pan, heat the oil and add the cumin seeds, stirring for a moment or two, then add the chick peas and stir until heated through.
# Put into a second small bowl.
# Cover the raising with boiling water, leave for 10 minutes or longer to plump, then drain and put into a third small bowl.
# Put the pine nuts into a fourth bowl -- they can be lightly toasted if you like.
# Finally, put the yogurt into a fifth bowl and dust the top with some paprika.
# To serve, ladle the stew over the couscous and garnish with chopped fresh coriander.
Category:Acorn squash Recipes
Category:Chickpea Recipes
Category:Couscous Recipes
Category:Dairy-free Recipes
Category:Pine nut Recipes
Category:Raisin Recipes
Category:Soy yogurt Recipes
Category:Turmeric Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Recipes