Vegetable stew over almond couscous
Instructions:
- Stew:
- 4 tablespoons vegetable oil, divided;
- 2 red and/or yellow bell peppers, cored and cut into 1-inch pieces (about 2 cups);
- 2 small zucchini, trimmed and cut into 1-inch pieces (about 2 cups);
- Kosher salt, to taste;
- 1 medium carrot, peeled and cut into 1-inch pieces (about 1 cup);
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups);
- 3 small parsnips, peeled and cut into 1-inch pieces (about 2 cups);
- 1 large yellow onion, halved lengthwise and cut into thin strips (about 3 cups);
- 1 teaspoon ground turmeric;
- 1 tablespoon garam masala;
- 1 teaspoon ground cinnamon;
- 1⁄4 teaspoon cayenne pepper;
- 1⁄2 teaspoon ground black pepper;
- 1 cup chicken or vegetable stock;
- 1 (141⁄2 -ounce) can whole tomatoes;
- 2 (141⁄2 -ounce) cans chickpeas, drained;
- 1⁄2 cup currants, raisins, or chopped dried apricots North African harissa, Indian-style tomato chutney, or Tomato Jam, for garnish.
- Almond couscous:
- 3 cups chicken or vegetable stock;
- 1 tablespoon extravirgin olive oil;
- 1 teaspoon kosher salt;
- 11⁄2 cups uncooked couscous;
- 1⁄2 cup slivered almonds, toasted.
- For the stew:
- Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium heat. Stir in the peppers and zucchini and a pinch of salt. Cover and cook until crisp-tender, about 8 minutes, stirring often. Transfer into a large bowl.
- Heat another 1 tablespoon of the oil in the pot. Stir in the carrot, sweet potatoes, and parsnips and a pinch of salt. Cover and cook until crisp-tender, about 12 minutes, stirring often. Add to the bowl.
- Heat the remaining 2 tablespoons of oil in the pot. Stir in the onion and a pinch of salt. Cover and cook until softened, about 8 minutes, stirring often. Stir in the turmeric, garam masala, cinnamon, cayenne, and black pepper and cook until the spices release their fragrance, about 1 minute, stirring constantly. Do not let them scorch. Stir in the stock.
- Return the cooked vegetables to the pot and stir in the tomatoes, chickpeas, and currants. Break up the tomatoes with the spoon. Simmer until the vegetables are tender, about 15 minutes. The broth should be generously spiced and richly flavored, so check the seasoning. Keep the stew warm over low heat.
- For the couscous: Bring the stock, oil, and salt to a boil in a large saucepan. Stir in the couscous. Remove the pan from the heat, cover, and set aside until the couscous absorbs all of the liquid, 7 to 10 minutes. Fluff with a fork and stir in the almonds.
- To serve, spoon the warm stew over the warm couscous, garnishing with a spoonful of harissa.
- Make-ahead note: You can make the stew up to 2 days ahead. Reheat gently and check the seasoning before serving.