This recipe was developed by Nubian Markets, a fast-casual eatery, grocery store, and community space centered on the African diaspora located in Nubian Square.
Ingredients
Couscous
- 1 cup, dry
Carrots
- 2 medium
Celery
- 1 medium stalk
Bell_Pepper
- ½ red
Onion
- 1 small
Garlic
- 2 cloves
Fennel_Seeds
- 1 teaspoon
Tomato_Paste
- 1 Tablespoon
Ginger
- 1" piece, fresh
Harissa_Paste
- 2 Tablespoons
Broth
- ~1 cup low-sodium vegetable broth (check couscous package instructions for exact couscous to liquid ratio)
Pepper
- ¼ teaspoon, ground black pepper
Raisins
- ½ cup, golden
Instructions
Step 1
Wash produce. Peel and dice carrots. Dice celery rib, bell pepper and onion. Mince ginger and garlic.
Step 2
Set aside couscous in a large bowl.
Step 3
In a pan over low heat, sauté carrots, celery, red pepper, onion, garlic, fennel seeds, tomato paste, and ginger for 3 - 5 minutes, caramelizing the tomato paste.
Step 4
Add harissa paste, vegetable broth, and pepper to the pan and stir.
Step 5
Bring the broth to a boil.
Step 6
Once the broth is boiling, add in raisins.
Step 7
Pour the broth mixture over the couscous, cover, and let sit until cooked according to package directions.
Step 8
Fluff couscous with a fork and serve.