Vegetable Barley Couscous

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Nutrition per serving    (USDA % daily values)


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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

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