Recipe: Vegetable Couscous with Habanero Peppers (and homemade Harissa)

VEGETABLE COUSCOUS WITH HABANERO PEPPERS

FOR THE HARISSA:
1 medium garlic clove
4 habanero chili peppers
1 tsp grated orange rind
1/4 cup olive oil
1 Tbsp fresh lemon juice
1/4 tsp salt
1/8 tsp caraway seeds

FOR THE COUSCOUS:
3/4 cup stock or broth
1 cup couscous, uncooked
1/4 cup dried currants
1/4 cup olive oil, divided use
1/4 cup pine nuts
1 medium zucchini, diced
1 medium red bell pepper, diced
1/2 tsp ground cumin
1/8 tsp ground cinnamon
Salt to taste
4 green onions, cut in rings
1 (15 oz) can garbanzo beans, rinsed, drained
1/2 cup tiny frozen peas, thawed
1 habanero chili pepper, seeded and minced
1/4 cup minced fresh herbs (cilantro, parsley and mint)
4 Tbsp fresh lemon juice

TO PREPARE THE HARISSA:
Mince garlic in a food processor or blender. Add chilis and orange rind, and continue processing until minced. Add remaining ingredients for the Harissa, and mix for 30 seconds. Set aside.

TO PREPARE THE COUSCOUS:
Heat stock or broth to boiling.

Combine couscous and currents in a large bowl. Pour boiling stock over mixture, cover and let stand 10 minutes. Fluff with a fork to separate.

TO PREPARE THE VEGETABLES:
While couscous is standing, heat 1 tablespoon oil in skillet. Add pine nuts and cook, stirring, for about 2 to 3 minutes until browned. Remove with a slotted spoon and set aside.

Add another tablespoon oil to skillet. Cook zucchini, red bell pepper, cumin, cinnamon, and salt over high heat for about 4-5 minutes, until they begin to soften. Add onions, garbanzos, peas, and habanero. cook about 2 minutes, until heated through. Remove from heat.

Add contents of skillet to couscous, and add herbs, remaining oil, and lemon juice. Toss lightly.

Serve hot or at room temperature, passing the Harissa separately.

Makes 4 servings
Source: Chicago Tribune, Pat Dailey, January 31, 1991