VeganMoFo Day 20
I am absolutely sick and tired of serving cold couscous. You know those instant ones (flavoured or plain) that come out of a pack and you mix it with hot water and wait for 5 minutes. Then fluff it up. When you finally put it on the table, it’s already cold. Surprisingly, this one isn’t like that at all.
First redeeming feature of it is the fact that it is not plain. Second, if you cook it in a stainless steel pan –which I did–it’ll retain the heat when it’s time to serve, it is still warm. You still wait for 5 minutes before you fluff it up and it’s still warm. Third, you know exactly what’s in it.
We had this Harissa Flavoured Couscous with Moroccan Faux-Chicken with Lemon and Olives the other night –the tagine dish that I have been blabbing about for a few days. The recipe didn’t come directly from anywhere. I was moving my recipe archive from one computer to another the other day –I use an incredibly cool software for that but I’m saving the topic for another post –and noticed some couscous and tagine recipes that I haven’t tried yet. Well, this one below is a hybrid of a few from my archive.
½ teaspoon harissa spice mix
1/4 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 teaspoon Maldon sea salt
1/4 cup dark seedless raisins
1 tablespoon vegan margarine
1 cup couscous
1 tablespoon pine nuts
• Dry toast the pine nuts until they are slightly golden. Remove and set aside.
• Combine 1 1/4 cups water with harissa spice mix, turmeric, cumin, salt, raisins and vegan margarine in a saucepan and bring to a boil.
• Stir in couscous; remove from heat.
• Add pine nuts, then cover. Let stand 5 minutes.
• Using a fork, fluff couscous and place in a serving bowl.