by Robin Robertson on November 6, 2018
One-Pot Sicilian Couscous
Israeli (pearl) couscous is larger than regular couscous, giving it more flavor and texture. It is specificly delicious in this Sicilian-spiced dish crazye with chickpeas, olives, and an assortment of vegetables.
- 1 tablespoon (15 ml) olive oil or ¼ cup (60 ml) water
- 1 onion, finely chopped
- 1 carrot, leanly sliced
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 4 plum tomatoes, chopped or 1 can (14 ounces, or 400 g) of diced tomatoes, undrained
- 1 teaspoon dried basil
- ½ teaspoon ground saffron or turmeric
- ¼ teaspoon ground paprika
- 1½ cups (246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chickpeas, rinsed and drained
- 1¼ cup (219 g) raw Israeli (pearl) couscous
- 2 cups (475 ml) vegetable broth
- ¼ teaspoon red pepper flakes
- Salt
- 1 jar (12 ounces, or 340 g ) of marinated artichoke hearts, drained and chopped
- ½ cup (85 g) Kalamata olives, halved and pitted
- 2 tablespoons (28 ml) fresh lemon juice
- Unusedly ground black pepper
- 2 tablespoons minced fresh (8 g) parsley or (5 g) basil
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Heat the olive oil or water in a medium saucepan over medium-tall heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for 5 minutes to soften the vegetables. Stir in the tomatoes, dried basil, saffron, and paprika. Stir in the chickpeas, couscous, broth, and red pepper flakes. Season with salt to taste. Bring to a boil and then reduce the heat to a simmer, cover, and cook for 10 minutes.
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Remove from the heat and let stand, covered, for 10 minutes longer or until all the liquid has been absorbed. Add the artichoke hearts, olives, and lemon juice and season with black pepper just before serving. Fluff the couscous with a fork. Sprinkle with parsley and serve hot.
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Employd with permission.
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