Vegetable Barley Couscous

1 fave
More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
898
FAT
168%
CHOL
5%
SOD
124%

Comments

Add a comment

Ingredients for 6 servings

3/4 cup dried chickpeas (4 1/2 ounces)

1/2 teaspoon crumbled saffron threads

2 medium tomatoes

1/3 cup extra-virgin olive oil

2 medium onions, coarsely chopped

1 teaspoon black pepper

2 teaspoons ground ginger

1 tablespoon salt

1 tablespoon tomato paste

6 cups water

1 teaspoon ground ras-el-hanout

3/4 pound carrots, peeled and halved crosswise, then halved lengthwise

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

2 medium zucchini, trimmed, halved crosswise, then halved lengthwise

1/2 medium green cabbage, cut into 6 wedges

3/4 pound butternut squash, peeled, seeded, and cut into 2-inch pieces

1/2 teaspoon fiery harissa plus additional for serving

2 1/2 cups barley couscous

1 1/4 teaspoons salt

1/4 cup extra-virgin olive oil

2 1/2 to 3 cups water

1/2 cup olive oil

3/4 cup whole blanched almonds (4 ounces)

Special equipment : a couscoussière

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

You might also like

Ten Minute Couscous Soup Recipe
101 Cookbooks
Leftover Grilled Veggie & Bulgur Wheat Lunch
An Edible Mosaic
Barley Coucous With Chorizo And Vegetables
Cook Almost Anything
Couscous With Spring Vegetables
Cookstr
Balsamic Chicken With Baby Spinach And Couscous
Handle the Heat
Maple Glazed Parsnip And Israeli Couscous Salad
The British Larder
Couscous And Feta-Stuffed Peppers
smitten kitchen
Chicken And Israeli Couscous With Tomato And Lemon
Whole Living
Lentil And Couscous Salad
Whole Foods Market
Couscous With Pistachios And Apricots Recipe
Simply Recipes