Bell Pepper Couscous with Tomato Harissa Broth

Name: Bell Pepper Couscous with Tomato Harissa Broth
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tunisian & Sahel
Ingredients: 2 cup dry couscous; 1 tsp olive oil; 1 red bell pepper; 4 cup vegetable stock; 1 tsp sugar; 0.25 cup raisins; 1 shallot; 0.25 cup pine nuts; 0.25 cup olive oil; 0.25 tsp ground cumin; 0.25 tsp ground ginger; 0.25 tsp ground cinnamon; 0.25 tsp ground turmeric; 0.25 cup cilantro leaf; salt; 5 large tomatoes; 1 tsp harissa; salt; sugar

Gently simmered couscous, red bell pepper and raisins, warmed with harissa and cumin, a Tunisian side dish. It's finished with cilantro leaves.

40 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: medium

1
Dice red bell pepper aqnd sauté in 1 tsp oliv oil over medium heat for 3 minutes. In medium size pot, bring the stock, peppers and sugar to boil.
3 min
2
Add the couscous; remove from heat and cover the pot. Leave covered until the couscous has absorbed all of the liquid, about 5 minutes; set aside.
5 min
3
Chop tomatoes. Blend with salt and sugar to taste. Add harissa and mix in the blender until liquid.
4
Pour into a small pot, bring to a simmer. Place a coffee filter in a strainer and place over a container.
5
Once broth has simmered, pour contents into the lined strainer. Yield a clear broth in the container, about 1 cup.
6
Heat a medium sauté pan; add 1/4 cup olive oil. Add shallot, pine nuts and raisins and sauté.
7
Add couscous & spices, toss until fluffy (use a fork). Season with salt to taste. To serve, place couscous in a bowl and pour broth around. Sprinkle with cilantro leaves.