Variations On Couscous With Harissa Week 2


The harrisa by DEA is similar to tomato paste in a tube. I did not know how I was going to use the harrisa. Putting a spoonful of the paste on cooked couscous did not seem to be a good idea. I searched on the internet and I found a recipe that gave me the knowledge that I wanted. The recipe instructs someone to dissolve the harrisa in vegetable stock. I used a ratio of 1 tablespoon of harrisa to 2 cups of vegetable stock. Couscous is sweet. The flavored stock made the couscous savory and exciting. This ratio did not give a strong flavor of harissa to the couscous. The color of the couscous was reddish after adding the stock.

The flavor created by using 1 tablespoon of harissa is probably acceptable. I will have to make this recipe without harissa to know the flavor of harissa in couscous made with vegetable stock. Even if the flavor is not hot when using harissa, the peppers can make someone uncomfortable and sweat. I also want to try mixing harissa with a small amount of tomato paste.

The variation for this week was impressive. The vegetables survived being in the freezer very well. The mint changed color. Tomatoes do not lose their flavor in the freezer, but they probably become soft because most of the water seeps from the flesh of the tomatoes into the bag. I am excited to add harissa and couscous to my kitchen.

The only difference between this variation and the previous variation is that I used harissa paste rather than harissa sauce. The sauce was added with the vegetables just before the couscous finished cooking. I dissolved 1 tablespoon of harissa paste in 2 cups of vegetable stock. I added the flavored stock at the beginning.

  • Ingredients
    • 1 1/2 cups couscous
    • 2 cups vegetable stock
    • 1 tablespoon DEA harissa
    • 4 tablespoons butter
    • 1 1/2 cup butternut squash, medium dice
    • 1/2 cup zucchini, small dice
    • 1/2 cup peas
    • 2 tablespoons mint, chopped
  • Instructions
    • Add 1 tablespoon of harissa to 2 cups of vegetable stock
    • Warm the vegetables
    • Melt 1 tablespoon butter in a frying pan over medium heat
    • Add the couscous and warm the couscous in the butter until the couscous is fragrant, about 1 minute
    • Add the vegetable stock
    • Cook the couscous for 8-10 minutes
    • Melt 3 tablespoons of butter in the couscous
    • Add the vegetables, stir, and cook for about 1 minute
    • Remove from the heat
    • Add the mint and stir
    • Serve the couscous

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