Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 11

Harissa is a fiery spice paste used in Moroccan cooking. Look for it at Middle Eastern markets.

Martha Rose Shulman
Recipe by Cooking Light November 2009

Gallery

Becky Luigart-Stayner; Styling: Tiffany Vickers

Recipe Summary

Yield:
8 servings (serving size: 3/4 cup squash mixture, 1/2 cup couscous, and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Simple Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.

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  • Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

Nutrition Facts

264 calories; fat 2.3g; saturated fat 0.3g; mono fat 1g; poly fat 0.6g; protein 8.3g; carbohydrates 54.5g; fiber 7.5g; cholesterol 0mg; iron 2.4mg; sodium 425mg; calcium 92mg.
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