Spring Vegetables with Couscous
Couscous topped with spring vegetables cooked in mild spices with a spicy kick of harissa.
Ingredients
- 2 tbsp olive oil
- 1 medium onion cut into thick slices
- 1 leek pale green and white section cut lengthwise into 2 inch pieces
- 2 carrots peeled, cut into round slices
- 8 ounce asparagus end trimmed and cut into 2 inch pieces
- 3 sweet bell peppers (color of your choice) cut into thick slices
- 1 tsp cumin powder
- 1/2 tsp ginger powder or 2 inch freshly grated ginger
- 1/4 tsp turmeric powder
- 2 tsp harissa paste or hot sauce of your choice
- 1/4 tsp chile flakes
- 1 15 ounce canned chickpeas drained and rinsed
- 2 cup vegetable broth low sodium
- salt & pepper as per taste
- parsley and mint chopped, for garnish
- 1 cup couscous I used quick cook peal couscous
Instructions
- Cook the couscous as per the package instruction; make sure to add salt.
- While couscous is cooking, in a large skillet heat the olive oil on a medium heat.
- Add onions and cooking them until translucent, around 5 minutes.
- Next add the leek, carrots, asparagus and peppers along with dash of salt and cook for a minute.
- Stir in the spices(cumin powder, turmeric, chile flakes and ginger powder) and harissa paste. Add salt and pepper as per your taste preference. Cook the veggies with spice mix for 5 minutes.
- Raise the heat to medium high, add chickpeas and vegetable broth and bring it to boil.
- Once the mix comes to boil, reduce heat to low heat. Cover the skillet and let everything cook for 8 to 10 minutes. There should be some liquid left by end of cooking time.
- Taste the spice level as well as salt and pepper, add more if needed.
- Turn off the heat and garnish with chopped parsley and mint.
- Serves the vegetables with the some liquid on a bed of warm couscous.