The amazingly flavorful couscous here is the result of a trick from the chef Mourad Lahlou, whose San Francisco restaurants, Aziza (currently closed) and Mourad, feature a modernist approach to Moroccan cuisine. Freshly steamed couscous is tossed with sizzling brown butter, lots of chopped preserved lemon and a splash of saffron. It is seriously good with just about anything, especially seasonal vegetable ragoûts. (Saucy braises of lamb, chicken or fish also pair well with it.) The recipe below uses spring vegetables, but you can substitute others throughout the year.
Provided by David Tanis
Categories dinner, grains and rice, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a rapid boil. Add salt and couscous, stirring as water returns to boil. Turn down heat to a bare simmer, cover and cook for 5 minutes. Turn off heat and leave covered for 10 minutes. Dump couscous on a baking sheet or large platter, and spread out. Taste for salt and add more if necessary. Fluff, smash any large clumps and leave to cool, uncovered.
- Set up a steamer with a fine mesh basket, with water simmering on low heat, for eventual steaming of couscous. About 30 minutes before serving, put couscous in the steamer basket and raise heat to maintain a rapid simmer. Do not cover. (This extra steaming step produces lighter, fluffier couscous.)
- Make the green sauce: Put cilantro, salt, Serrano chile and olive oil in a blender or food processor. Pulse briefly, then purée into a paste. Add 1/4 cup water, and purée again. Taste and adjust seasoning. Transfer to a small bowl and stir in lime juice.
- Make the ragoût: Put 2 tablespoons olive oil in a deep, wide skillet or Dutch oven over medium-high heat. When oil is hot, add coriander and cumin. Let sizzle for a few seconds, then onions and cook, stirring, until beginning to soften, about 5 minutes.
- Add leeks and season well with salt and pepper. Stir and cook onion-leek mixture until leeks are soft but still bright green, about 5 minutes.
- Add zucchini, season with salt and stir to coat. Add 3 cups water, raise heat to a boil, cover and cook for 2 minutes. Add asparagus and peas, cover and cook for another 2 minutes.
- Add favas, if using, and spinach, cover and cook 1 minute. Turn off heat. (Spinach will continue to cook.)
- Finish the couscous: Set a wide skillet over high heat. When pan is hot, add cold butter and let it sizzle and foam, turning rust-brown but no darker. Add preserved lemon and the saffron and its water to stop the browning. Turn off heat. Add hot couscous to pan and stir to incorporate all elements. Transfer to a warm serving bowl.
- Gently fold vegetables together, then lift from pot and transfer to a deep serving platter, using tongs or slotted spoon. Stir 2 tablespoons green sauce into liquid remaining in pot, then spoon liquid over vegetables. Garnish with cilantro sprigs. Pass remaining green sauce at the table.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 15 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 948 milligrams, Sugar 10 grams, TransFat 0 grams
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Siwe Mvubu
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Rose Mary_ii
[email protected]I'm not a big fan of couscous, but I really enjoyed this recipe. The brown butter added a nice nutty flavor.
Israr Khan
[email protected]This recipe is a great way to get your kids to eat their vegetables.
James Yeatts
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. This one definitely fits the bill.
Shehriyar Sahil
[email protected]This recipe is a great way to use up leftover vegetables.
bhawani Bista
[email protected]I would recommend this recipe to anyone who is looking for a healthy and flavorful spring vegetable dish.
Akramac Kayz
[email protected]Overall, this recipe was a good starting point. With a few tweaks, I think it could be a great dish.
Charles Conkling
[email protected]This recipe was a bit too time-consuming for me. I would look for a simpler recipe next time.
Mabote Micki
[email protected]The vegetables in this recipe were a bit overcooked for my liking. I would cook them for a shorter amount of time next time.
Md Ahosan Habib
[email protected]This recipe was a bit too bland for my taste. I would add more herbs and spices next time.
Ch Kamal
[email protected]I made this recipe for a potluck and it was a big hit. Everyone loved the unique flavor of the brown butter couscous.
Adam Fenn
[email protected]This recipe is a great way to get your daily dose of vegetables. It's also very flavorful and satisfying.
Kingsley Stephen
[email protected]I was looking for a new spring vegetable recipe and this one fit the bill perfectly. The vegetables were cooked perfectly and the couscous was light and fluffy.
MIRO ZAIB
[email protected]This recipe was easy to follow and the results were amazing. I will definitely be making it again.
Komal Ali
[email protected]I'm not a big fan of vegetables, but this recipe changed my mind. The vegetables were so flavorful and the couscous was the perfect accompaniment.
Roji Darnal
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved it!
Mithlaj Ahamed
[email protected]This recipe was a hit with my family! The vegetables were cooked perfectly and the brown butter couscous was delicious.