Title: Vegetable Couscous with Habanero Peppers
Categories: Entree Vegetable Chile
Yield: 4 Servings

1		Medium garlic clove
4		Habanero chilis
1	ts	Grated orange rind
1/4	c	Olive oil
1	tb	Fresh lemon juice
1/4	ts	Salt
1/8	ts	Caraway seeds
3/4	c	Stock or broth
1	c	Couscous
1/4	c	Dried currants
1/4	c	Olive oil
1/4	c	Pine nuts
1		Medium zucchini -- diced
1		Medium red bell pepper --
		Diced
1/2	ts	Ground cumin
1/8	ts	Cinnamon
		Salt to taste
4		Green onions -- cut in
		Rings
15	oz	Garbanzo bean can -- rinsed
		Drained
1/2	c	Tiny frozen peas -- thawed
1		Habanero chili -- seeded,
		Minced
1/4	c	Fresh herbs (cilantro,
		Parsley, & mint) -- minced
4	tb	Fresh lemon juice
		Harissa-----
		Couscous-----

The Chicago Tribune recently ran a cover story in their food section on chili peppers. It included a few recipes by Pat Dailey. This is one of them - good as a warm main dish or side dish, or cold salad.

Harissa: Mince garlic in a food processor or blender. Add chilis and orange rind, and continue processing until minced. Add remaining ingredients, and mix for 30 seconds. Set aside.

Couscous: 1. Heat stock or broth to boiling. Combine couscous and currents in a large bowl. Pour boiling stock over mixture, cover and let stand 10 minutes. Fluff with a fork to separate.

2. While couscous is standing, heat 1 T oil in skillet. Add pine nuts and cook, stirring, for about 2 to 3 minutes until browned. Remove with a slotted spoon and set aside.

3. Add another T oil to skillet. Cook zucchini, red bell pepper, cumin, cinnamon, and salt over high heat for about 4-5 minutes, until they begin to soften. Add onions, garbanzos, peas, and habanero. cook about 2 minutes, until heated through. Remove from heat.

4. Add contents of skillet to couscous, and add herbs, remaining oil, and lemon juice. Toss lightly.

Serve hot or at room temperature, passing the harissa separately.

From: a Chicago Tribune recipe by Pat Dailey, 1/31/91 Uploaded: 2/91 - Carolyn Andre

Recipe By :

From: Dianar

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