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Couscous with Vegetables
Source: The Italian Gourmet
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Active Time:  35 Minutes
Total Time:  16 Hours 15 Minutes
Yield:  Serves 5
The origin of this dish from the town of Carloforte on the island of San Pietro, off the south coast of Sardinia, is a curious one. It is a classic Arab couscous, but is based exclusively on vegetables (the North African couscous includes fish, chicken and mutton). The people of Carloforte are of ancient Ligurian stock who have retained their ethnic integrity over centuries of migration, although they have acquired different culinary traditions since their ancestors moved first to Tunisia in the fifteenth century, and subsequently to this island.
RECIPE INGREDIENTS
1 1/4 cups chickpeas
1 pound coarse semolina
2 cups water
1 to 2 tablespoons extra-virgin olive oil
salt
1 onion, finely chopped
3 1/2 pounds vegetables in season, such as zucchini, fava beans, artichokes, eggplants, peas, carrots, cauliflower and cabbage
1/2 teaspoon mixed spices, either black or white pepper, or ground chili powder, mixed with a pinch of saffron powder or cinnamon
Couscous with Vegetables Recipe at Cooking.com
DIRECTIONS
Soak the chickpeas overnight in water with a pinch of baking soda. Place them in a saucepan with plenty of water, bring to a boil and then simmer, covered, for 2 hours, until tender. Drain and set aside.
Work the semolina with the water on a pastry board, keeping your hands unclenched so the mixture turns into even crumbs and no lumps are formed. A little extra water can be added if necessary. Sprinkle with a little olive oil, to keep the crumbs separate. Steam the mixture in a perforated container over a saucepan of boiling salted water for 2 hours, until tender.
Meanwhile in a large skillet, cook the onion in the olive oil for 2-3 minutes then add the vegetables, brown them a little, then cook, covered, in their own liquid, for about 15 minutes, until tender. Drain.
When the couscous is cooked, transfer it to a large bowl and flavor with the spices. Then mix in the vegetables little by little, finish with the chickpeas, and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 5
Calories: 574
Sodium: 22mg
Fiber: 16g
Carbohydrates, Total: 106g
Protein: 24g
% Cal. from Fat: 11%
Fat. Total: 7g
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