FRIDAY COUSCOUS WITH CHICKPEA STEW
2 to 3 tablespoons olive oil
9 ounces baby onions, peeled
1 medium eggplant, chopped
1 large carrot, scraped and chopped
1 teaspoon cumin seeds
1 teaspoon powdered saffron
1 short piece cinnamon stick
18 ounces tomatoes, skinned and chopped (canned are fine)
1 tablespoon sliced pitted green olives
2 tablespoons raisins
9 ounces cooked chickpeas (canned are fine)
9 ounces instant couscous
1 tablespoon harissa paste (optional)
Heat the oil in a well-tempered earthenware tagine or heavy, large pan. Add the onions, eggplant and carrot and stir over the heat until the vegetables brown a little on all sides. Sprinkle with the spices, fry for another moment or two, then add the tomatoes. Let it bubble up and add the olives, raisins and chickpeas. Pour in enough water to submerge everything, let it bubble up again, reduce the heat, loosely cover and simmer for 20 to 30 minutes, until the raisins are plump and the cooking juices are well-flavored and reduced by half.
Meanwhile, prepare the instant couscous according to the instructions on the package.
Serve with a helping of couscous and hand the stew around separately, along with a little bowl of hot sauce made by diluting the harissa paste with a ladleful of the cooking juices.
Servings: 2 adults and 2 children
Source: Food Adventures: Introducing Your Child to Flavors From Around the World by Elisabeth Luard and Frances Boswell
2 to 3 tablespoons olive oil
9 ounces baby onions, peeled
1 medium eggplant, chopped
1 large carrot, scraped and chopped
1 teaspoon cumin seeds
1 teaspoon powdered saffron
1 short piece cinnamon stick
18 ounces tomatoes, skinned and chopped (canned are fine)
1 tablespoon sliced pitted green olives
2 tablespoons raisins
9 ounces cooked chickpeas (canned are fine)
9 ounces instant couscous
1 tablespoon harissa paste (optional)
Heat the oil in a well-tempered earthenware tagine or heavy, large pan. Add the onions, eggplant and carrot and stir over the heat until the vegetables brown a little on all sides. Sprinkle with the spices, fry for another moment or two, then add the tomatoes. Let it bubble up and add the olives, raisins and chickpeas. Pour in enough water to submerge everything, let it bubble up again, reduce the heat, loosely cover and simmer for 20 to 30 minutes, until the raisins are plump and the cooking juices are well-flavored and reduced by half.
Meanwhile, prepare the instant couscous according to the instructions on the package.
Serve with a helping of couscous and hand the stew around separately, along with a little bowl of hot sauce made by diluting the harissa paste with a ladleful of the cooking juices.
Servings: 2 adults and 2 children
Source: Food Adventures: Introducing Your Child to Flavors From Around the World by Elisabeth Luard and Frances Boswell
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