COUSCOUS of winter squash and tubers

COUSCOUS of winter squash and tubers
This vegan stew of hearty squash, sweet potatoes, and other roots is redolent with the seasoning of North Africa: saffron, turmeric, coriander, cumin, and cinnamon. Couscous, those tiny orbs
of pasta now loved the world over, is traditionally a slower cooking product, still steamed in its
homelands and by purists in a perforated vessel (a couscoussier) set above boiling water or a
simmering stew; but now this type of raw couscous is rare. Instant couscous is far more readily
available, and much easier to use.

Prep time: 25 minutes
Cooking time: 2½ hours
Store: for up to 3 days, covered in the refrigerator.
Reheat gently in a low oven.
Makes 10 servings

»3 large yellow onions
»3 carrots, peeled
»3 celery stalks
»1 head garlic
»1 small butternut squash
»1 medium acorn squash
»2 white turnips
»1 large sweet potato
»2 small zucchini
»1 lb/455 g plum tomatoes
»6 tbsp/85 g unsalted butter, cut into chunks
»1 tbsp ground coriander
»2 tsp ground cumin seed
»1 tsp saffron
»1 tsp ground turmeric
»1 cinnamon stick, broken in half
»1 dried chile pepper such as cayenne
»2 qt/2 l good-quality low-sodium vegetable broth
»Sea salt and freshly ground black pepper
»1 tsp olive oil
»2 cups/370 g instant wholewheat couscous
»½ cup/120 ml Harissa 

Coarsely chop the onions. Cut the carrots into 1-in/2.5-cm chunks. Trim the celery and cut into 1-in/2.5-cm chunks.
Break the head of garlic into cloves and peel them. Peel, seed, and chop both squashes into 1-in/2.5-cm chunks. Peel the turnips and slice them into thick rounds. Peel the sweet potato and slice it
into thick rounds. Slice the zucchini crosswise into 1-in/2.5-cm chunks. Quarter the tomatoes.

Melt the butter in a large Dutch oven over medium heat. Add the onions, carrots, celery, and garlic and sauté until the onions are translucent, about 6 minutes. Add the coriander, cumin, saffron, turmeric, cinnamon, chile, and broth. Bring to a simmer. Season with salt and pepper.

Add the squashes, turnips, and sweet potato. Reduce the heat to low, cover, and simmer very gently for 1 hour. Add the zucchini and tomatoes and simmer until everything is very tender, about
1 hour longer. Discard the cinnamon stick.

About 5 minutes before the stew is done, bring 2 cups/480 ml water to a boil. Stir in the olive oil and season with salt and pepper. Stir in the couscous and remove from the heat. Cover and let the couscous steep for 5 minutes.

Fluff the couscous with a fork and toss with a little of the Harissa, if desired. Mound on a wide platter. Make a deep well in the center of the couscous and fill with the vegetables and broth. Pour some of the cooking liquid over all to moisten. Serve with additional cooking liquid and more Harissa on the side.


Harissa
Harissa is a commonplace North African condiment composed of chiles
and aromatic spices, such as coriander, ground and made into a sauce
with hot water and oil. It is typically stirred into ground meat dishes, as
with merguez sausage, and is often used as a topping for roasted meats
and fish. But harissa is perhaps most closely identified as a relish for
couscous. Good-quality harissa is readily available in Middle Eastern
groceries and many supermarkets, but it is very easy, and much better,
to make your own.
Makes ½ cup/95 g
»1 dried ancho or guajillo chile, stemmed and seeded
»1 dried cayenne or piri piri chile, stemmed and seeded 
»⅓ cup/75 ml hot water
»½ tsp ground coriander 
»½ tsp sea salt
»½ tsp ground cumin 
»1 tsp hot paprika
»Olive oil as needed
Put the chiles in a heatproof bowl and pour the hot water over. Let
soak for 30 minutes. Drain.
Combine the chiles, coriander, salt, cumin, and paprika in a mortar and pound with a pestle until finely ground. Add a little olive
oil and pound to work into a paste. Continue adding oil to make
a liquid. (Alternatively, make the sauce in a mini food processor.)
Use as a seasoning with couscous. Store, covered in refrigerator,
for up to 3 months.