Vegetable Barley Couscous

Ingredients for Vegetable Barley Couscous

• 180ml dried chickpeas (130g)

• 1/2 teaspoons crumbled saffron threads

• 2 medium tomatoes

• 80ml extra-virgin olive oil

• 2 medium onions, coarsely chopped

• 1 teaspoon black pepper

• 2 teaspoons ground ginger

• 1 tablespoon salt

• 1 tablespoon tomato paste

• 1450ml water

• 1 teaspoon ground ras-el-hanout

• 350g carrots, peeled and halved crosswise, then halved lengthwise

• 2 medium turnips, peeled and cut into 1 1/2-inch-wide wedges

• 2 medium courgette, trimmed, halved crosswise, then halved lengthwise

• 1/2 medium green cabbage, cut into 6 wedges

• 350g butternut squash, peeled, seeded, and cut into 2-inch pieces

• 1/2 teaspoons fiery harissa plus additional for serving

• 375g barley couscous

• 1 1/4 teaspoons salt

• 60ml extra-virgin olive oil

• 600 to 725ml water

• 120ml olive oil

• 180ml whole blanched almonds (110g)

• Accompaniment: "epi:recipeLink id="238426">honeyed red-onion confit

• a couscoussière

How to make Vegetable Barley Couscous

Soak dried chickpeas in 725ml water at least 8 hours and up to 24.

Drain soaked chickpeas and combine with 1450ml cold water in a 3- to 4-quart saucepan and simmer, uncovered, until tender, about 1 hour. Drain and set aside.

Lightly toast saffron in a dry small heavy skillet over moderately low heat, shaking skillet, just until fragrant, about 1 minute, then transfer to a small dish.

Halve tomatoes and grate flesh on large round holes of a box grater, discarding skin.

Put oil, grated tomato, onions, pepper, ginger, salt, tomato paste, and saffron in lower portion of couscoussière (or in 5- to 6-quart pot) and cook over moderate heat, stirring frequently, until onions are softened, about 10 minutes. Add water and ras-el-hanout and bring broth to a simmer.

While broth comes to a simmer, put couscous in a large wide bowl and toss with salt, then drizzle with 2 tablespoons oil, rubbing grains between your palms to distribute oil. Sprinkle couscous with 240ml tepid water, rubbing to evenly distribute and breaking up any lumps. Sprinkle top portion of couscoussière (if using a colander or steamer, line with cheesecloth) with couscous in an even, loose layer without packing.

Set couscous over simmering broth and steam, uncovered, until steam rises up evenly over surface of couscous, about 10 minutes. Transfer couscous to cleaned bowl (reserving cheesecloth if using).

Let stand until cool enough to handle, then sprinkle with 240ml water again and gently rub couscous between palms. Let couscous stand 10 minutes.

While couscous stands, add carrots and turnips to broth in couscoussière and return to a simmer.

Return couscous to top of couscoussière and steam a second time, uncovered, in same manner, until steam rises evenly over surface, then transfer to bowl again (reserving cheesecloth). Stir just enough water (120 to 180ml ) into couscous to make it come together when a squeezed handful holds its shape without cracking. Let couscous stand, uncovered, 10 minutes.

While couscous stands, add courgette, cabbage, and butternut squash to broth and cook, covered, until vegetables are almost tender, then add cooked chickpeas.

Rub remaining 2 tablespoons oil into couscous, then transfer to top of couscoussière and steam couscous a third time in same manner as above.

Heat oil in a 7- to 8-inch skillet over moderate heat until just hot and cook almonds, stirring occasionally, until golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Gently stir 1/2 teaspoons harissa into broth and serve couscous with vegetables, broth, fried almonds, honeyed red-onion confit, and harissa.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.