1/2 lb asparagus, stems removed and cut into 2-inch pieces
1/2 lb mushrooms, quartered
1 medium zucchini, halved and cut into 1/2 inch pieces
1 cup red and yellow peppers, cut into 1/2 inch pieces
1/2 cup red onion, cut into 1/2 inch pieces
2 cups chickpeas, drained
2 cups kale, loosely packed, stemmed and cut into 1 inch pieces
Shakshuka Sauce:
1 tsp olive oil
1/2 cup yellow onion, chopped
1/2 cup red and yellow peppers, chopped
1 tsp paprika
1/2 tsp cumin
dash salt
pinch pepper
1 cup tomato sauce
1 TBSP harissa paste
1/4 cup water
Garnish:
2 TBSP parsley, chopped
1 TBSP cilantro, chopped
DIRECTIONS
For the couscous: Put the dry couscous in a bowl and drizzle with the oil and sprinkle with salt. Bring the vegetable broth to a boil and then pour over the couscous. Stir and then cover and set aside for 10 minutes.
For the vegetables: Heat the broiler to high. In a large bowl whisk the oil, harissa paste, and salt. Add the vegetables and coat well with the oil. Lay on a baking sheet in a single layer. Cook in the broiler until slightly charred with still a bit of a crunch, about 7 minutes.
In the meantime make the Shakshuka sauce: heat the olive oil in a small pan and cook the onion, peppers, paprika, cumin, salt and pepper until the vegetables are tender and the spices are aromatic. Then add the tomato sauce, harissa paste and water, heat thoroughly. Finally puree with an stick blender.
Pour the sauce on to a platter and top with the couscous, then vegetables, and garnish with parsley and cilantro.
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