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Couscous With Tomatoes, Cauliflower, Red Peppers and Olives

Cauliflower is one of the few cruciferous vegetables you find in North African tagines. The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 to 4 large garlic cloves (to taste), minced
  • Salt to taste
  • 1 ½ teaspoons paprika
  • ½ teaspoon cayenne (more to taste)
  • 1 pound ripe tomatoes, peeled, seeded and chopped, or 1 14-ounce can with juice
  • 2 cups pinto beans, Christmas limas or white beans, soaked in 2 quarts water for 6 hours or overnight and drained
  • A bouquet garni consisting of 3 sprigs each parsley and mint
  • 1 tablespoon tomato paste
  • 2 to 3 teaspoons harissa (more to taste), plus additional for serving
  • ½ pound (1 large) red bell peppers, seeded and cut in large dice
  • 1 small cauliflower, cut into florets, then sliced about 1/2 inch thick
  • 16 imported black olives, pitted and cut in half
  • 2 to 4 tablespoons chopped parsley or mint, or a combination
  • 2 to 2 ⅔ cups couscous (1/3 cup per serving)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      422 calories; 6 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 15 grams protein; 293 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  1. Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in the beans, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
  2. Add the tomato paste, harissa, red bell pepper, cauliflower, olives and salt to taste. Bring back to a simmer and simmer 30 minutes, or until the beans are tender. Stir in the chopped fresh herbs and simmer another 5 minutes. Taste and adjust salt. Remove a cup of the broth for seasoning the couscous. The stew should be spicy and flavorful.
  3. Reconstitute and steam the couscous [ed: please link]. Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.
  • Advance preparation: You can make the stew without adding the fresh herbs and reconstitute the couscous up to 3 days ahead. Bring back to a simmer, add the fresh herbs and simmer 5 minutes, and adjust seasonings before proceeding with Step 3.

30 minutes, 2 hours' simmer

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