Saffron Couscous with Onions, Vegetables and Harissa

Saffron Couscous with Onions, Vegetables and Harissa - Recipe Finder

Saffron Couscous with Onions, Vegetables and Harissa

Info

Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Moderate

Photo by:

Around the World in 80 Plates, Season 1, Episode 4, The Takeover

Team: Red

Ingredients

Couscous:

1 cup couscous
1 heaping tablespoon saffron
2 cups water
1/4 tablespoon salt

Harissa Vinaigrette:

 3 tablespoons Harissa
 1/4 cup olive oil 
1 lemon, juiced
Salt, to taste

Spiced Onions: 

3 yellow onions  
1/2 golden raisins
 1/4 cup honey
 1 teaspoon cinnamon 
1/2 teaspoon salt 
1/4 cup water
 1 tablespoon oil

Pickled Radishes:

 1 cup radishes, sliced 
2 tablespoons cumin 
1 tablespoon white pepper 
1/2 tablespoon salt 
1 tablespoon sugar
1 cup vinegar
 1/2 cup water

Directions

Couscous:

1. Bring all but couscous to a boil. Add and cook couscous.

2. Cover, remove from heat. Let sit for 5 min, fluff with fork.

Harissa Vinaigrette:

1. Whisk all ingredients together in medium mixing bowl. Add a pinch of salt and taste. Add more if necessary. 

Spiced Onions:

1. Halve onions.

2. Heat skillet to medium, add oil, onions, sweat. Do not let onions color. When translucent add honey, cinnamon, raisins, and water. Season with salt. Cook on low until tender.

Pickled Radishes:

1. Bring all ingredients (except radishes) to a boil. In a non-reactive bowl, pour liquid over radishes.

2. Cover bowl and let sit for at least 30 minutes (no more than 1 hour).