Mediterranean Light's Red Couscous (vegan)

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 cup couscous (or 3 cups leftover cooked couscous that has been reheated)
• 3 -4 garlic cloves
• 1 tablespoon harissa, to taste (i used the entire amount of harissa from the recipe i linked to in the introduction above)
• 2 tablespoons tomato paste (yes, i cheated and used ketchup)
• 1/2 cup water or 1/2 cup weak vegetable broth
• 1/2 teaspoon paprika (we replaced a little bit of the regular paprika with a small pinch of spanish smoked paprika)
• 1/2 teaspoon ground caraway seed (lightly crushed in a pestle and mortar)
• salt, to taste
• 1/2 lemon, juice of
• fresh cilantro (optional)
• lemon wedge

Recipe

• 1 note: the couscous can be prepared a day ahead.

recipe

• 2 directions: heat up 1 1/2 tablespoons olive oil on medium heat or low-medium heat and lightly brown the couscous; about 5 minutes. add water-about 1 cup, cover and set aside.
• 3 stir together the harissa with the tomato paste or ketchup, 1/2 cup water or broth, paprika, ground caraway seeds and salt.
• 4 in the meantime, heat up the remaining 1 1/2 tablespoons olive oil on *low* heat and lightly brown the garlic until fragrant; about 1 minute.
• 5 lower the temperature to a simmer and stir in the harissa mixture. stir to combine. cook uncovered on low temperature for about 8-10 minutes to allow the flavors to intensify.
• 6 after the couscous has sat for about 10 minutes, stir in the harissa mixture. add the lemon juice and taste for any seasoning adjustments.
• 7 transfer to a serving bowl or platter and garnish with fresh cilantro and lemon wedges.
• 8 serving suggestions: we served the red couscous with sides of freshly steamed corn on the cob, pinto beans, roasted golden beets, a platter of fresh cut up vegetable including carrots, cucumbers, bell peppers and kohlrabi and fresh strawberries for dessert.