North African Couscous-Vegetable Pilaf with Harissa Sauce

COUSCOUS
- 2 cups couscous
- 2 cups water
- 1/2 teaspoon salt
- pinch of saffron
- 1/2 cup dried chickpeas
- 4 cups water for soaking
- 6 cups water for cooking
- 2 to 3 cups diced winter squash or yams
- 1 1/2 cups halved green beans
- 2 1/2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 cup chopped leeks or onions
- 1 cup chopped fresh bulb fennel, zucchini, or sweet bell
- pepper
- 2 cups couscous, cooked
Instructions:
Serve this pilaf with Cucumber-Dill Soup or a cucumber-yogurt salad. Try dates and tea for a simple dessert.
- Over moderate heat, briefly dry-roast couscous in saute pan until lightly browned, approximately 5 minutes.
- In a separate saucepan, combine water, salt, and saffron. Bring to a boil. Carefully pour the water into the couscous pan and cover. Let sit for 15 minutes, or until couscous absorbs all of the water. Transfer the couscous to a bowl and fluff with a fork.
- Soak chickpeas in 4 cups water for at least 4 hours or overnight.
- Drain the chickpeas, rinse, and cover with 6 cups water. Bring to a boil, reduce the heat, and simmer, covered, for 1 1/2 hours or until done. Drain.
- Steam the diced squash or yams for 7 to 10 minutes until just soft.
- Blanch the green beans: Plunge them into boiling water, and cook for 3 to 5 minutes. Remove from the heat, strain, and rinse with cold water to cool.
- In a large pan, saute garlic, leeks or onions, and fennel (or zucchini or pepper) in 2Â tablespoons olive oil for approximately 3 minutes.
- Add chickpeas, green beans, couscous, seasonings, raisins, almonds, and salt. Continue to saute over low heat, stirring gently, until all the contents are heated through.
- In another pan, saute tomatoes and steamed squash in remaining Vi tablespoon olive oil just until hot.
- Mound couscous mixture on a large platter with the squash and tomatoes in the center. Garnish with roasted almonds.
- Serve with Harissa Sauce.