Reviews Add Rating & Review 31 Ratings 5 star values: 7 4 star values: 4 3 star values: 9 2 star values: 4 1 star values: 7
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Gallery Couscous Royale Recipe Summary Servings: 8
Ingredients For the Tomato Broth 2 tablespoons extra-virgin olive oil 1 onion, cut into 1-inch pieces 2 cloves garlic, finely chopped 2 carrots, cut into 1-inch pieces 2 teaspoons harissa paste 1 teaspoon paprika 1 tablespoon tomato paste Pinch of saffron 3 tomatoes, cut into 1-inch pieces 6 sprigs flat-leaf parsley 4 sprigs fresh thyme 1 cinnamon stick 2 teaspoons coarse salt 1 teaspoon cracked black peppercorns For the Couscous 2 cups couscous 2 teaspoons olive oil 1 teaspoon coarse salt 1/4 cup golden raisins For the Vegetables 1/2 pound green baby patty pan squash, blanched and kept warm 1/2 pound yellow baby patty pan squash, blanched and kept warm 4 small turnips, halved, blanched, and kept warm 3 parsnips, cut into 3-inch pieces, blanched and kept warm 1 pound baby carrots, halved lengthwise, blanched, and kept warm 1 cup pearl onions, blanched and kept warm Chopped preserved lemon, for serving
Gallery Couscous Royale
Recipe Summary Servings: 8
Gallery
Couscous Royale
Couscous Royale
Couscous Royale
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
2 tablespoons extra-virgin olive oil 1 onion, cut into 1-inch pieces 2 cloves garlic, finely chopped 2 carrots, cut into 1-inch pieces 2 teaspoons harissa paste 1 teaspoon paprika 1 tablespoon tomato paste Pinch of saffron 3 tomatoes, cut into 1-inch pieces 6 sprigs flat-leaf parsley 4 sprigs fresh thyme 1 cinnamon stick 2 teaspoons coarse salt 1 teaspoon cracked black peppercorns
2 cups couscous 2 teaspoons olive oil 1 teaspoon coarse salt 1/4 cup golden raisins
1/2 pound green baby patty pan squash, blanched and kept warm 1/2 pound yellow baby patty pan squash, blanched and kept warm 4 small turnips, halved, blanched, and kept warm 3 parsnips, cut into 3-inch pieces, blanched and kept warm 1 pound baby carrots, halved lengthwise, blanched, and kept warm 1 cup pearl onions, blanched and kept warm Chopped preserved lemon, for serving
Directions
Make tomato broth: Heat olive oil in a medium saucepan over medium-high heat. Add onion, garlic, and carrots. Cook, stirring occasionally, until soft, about 5 minutes. Stir in the harissa, paprika, tomato paste, saffron, and tomatoes. Add 5 cups water, parsley, thyme, cinnamon stick, salt, and peppercorns. Bring to a boil; reduce heat and simmer for 1 hour. Strain and set aside.
Make couscous: Bring 2 1/4 cups water to a boil in a medium saucepan. Stir in couscous, olive oil, salt and raisins. Cover the pot with two layers of cheesecloth and top with the lid. Remove from heat and let stand for 5 minutes.
Use a fork to fluff the couscous and mound it in the center of a large shallow bowl. Arrange vegetables around and over couscous and pour tomato broth over. Any remaining broth can be served in a small pitcher alongside the couscous. Serve garnished with preserved lemon.
Reviews
Add Rating & Review 31 Ratings 5 star values: 7 4 star values: 4 3 star values: 9 2 star values: 4 1 star values: 7
Reviews
Add Rating & Review 31 Ratings 5 star values: 7 4 star values: 4 3 star values: 9 2 star values: 4 1 star values: 7
Add Rating & Review
31 Ratings 5 star values: 7 4 star values: 4 3 star values: 9 2 star values: 4 1 star values: 7
31 Ratings 5 star values: 7 4 star values: 4 3 star values: 9 2 star values: 4 1 star values: 7
31 Ratings 5 star values: 7 4 star values: 4 3 star values: 9 2 star values: 4 1 star values: 7
5 star values: 7 4 star values: 4 3 star values: 9 2 star values: 4 1 star values: 7
All Reviews for Couscous Royale
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Couscous Royale
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
