Harissa-Eggplant Puree And Couscous
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
58
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Shallot (sliced)1 tbsp
Garlic (minced)1 tbsp
Harissa2 tbsps
Honey1 tsp
Ground Cumin (toasted)3 tbsps
Butter1
Salt2 tbsps
Scallions2 tbsps
Cilantro2 cups
Couscous2 tbsps
Virgin Olive Oil1 cup
Currants (dried)4.25 cups
Water (boiling)Directions:
1
In a hot skillet, brown the shallots and garlic
2
Add harissa, honey, cumin and eggplant pulp
3
With hand blender, puree, season and add butter
4
Check for seasoning
5
Transfer to bowl and add scallions and cilantro
6
Keep; Mix couscous, olive oil, scallions, currants, salt and pepper
7
Boil water and add to bowl and quickly stir together
8
Immediately cover bowl with plastic wrap
9
Let stand 30 minutes
10
With the back of a fork, fluff couscous
11
Check for seasoning
12
PLATING In a large pasta bowl, using an o-ring, mold some couscous topped with eggplant
13
Surround with vegetables