Mediterranean Couscous Vegan Recipe 465

Steps:

• Note: the couscous can be prepared a day ahead.
• Directions: Heat up 1 1/2 tablespoons olive oil on medium heat or low-medium heat and lightly brown the couscous; about 5 minutes. Add water-about 1 cup, cover and set aside.
• Stir together the harissa with the tomato paste or ketchup, 1/2 cup water or broth, paprika, ground caraway seeds and salt.
• In the meantime, heat up the remaining 1 1/2 tablespoons olive oil on *low* heat and lightly brown the garlic until fragrant; about 1 minute.
• Lower the temperature to a simmer and stir in the harissa mixture. Stir to combine. Cook uncovered on low temperature for about 8-10 minutes to allow the flavors to intensify.
• After the couscous has sat for about 10 minutes, stir in the harissa mixture. Add the lemon juice and taste for any seasoning adjustments.
• Transfer to a serving bowl or platter and garnish with fresh cilantro and lemon wedges.
• Serving suggestions: We served the red couscous with sides of freshly steamed corn on the cob, pinto beans, roasted golden beets, a platter of fresh cut up vegetable including carrots, cucumbers, bell peppers and kohlrabi and fresh strawberries for dessert.

Steps:

• 1. Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes. 2. Heat 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes. 3. Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley.