INDIAN SPICED VEGETABLE AND COUSCOUS POT

Indian Spiced Vegetable and Couscous Pot image

Yield 4 servings

Number Of Ingredients 16

Previous Next

3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)
1-inch piece fresh gingerroot, peeled and minced or grated
1 teaspoon cumin seeds (1/3 palmful)
1 teaspoon crushed hot red pepper flakes
3 garlic cloves, crushed
1 head cauliflower, cut into florets
3 baby eggplants (1 1/2 pounds), cut lengthwise into 1-inch wedges
1 small yellow onion, sliced
1 can (15 ounces) chickpeas
1 tablespoon ground coriander (a palmful)
1 1/2 teaspoons turmeric (half a palmful)
1 teaspoon allspice (1/3 palmful)
1 teaspoon salt
1 cup chicken stock or broth
1/3 cup couscous
1 cup fresh basil leaves, torn or shredded, or 1/4 cup chopped fresh cilantro, for garnish

Steps:

Heat a deep nonstick skillet or pot (choose one that has a tightfitting lid) over medium-high heat with the EVOO. When the EVOO ripples, stir in the ginger, cumin, red pepper flakes, and garlic, then add the cauliflower. Stir and sear the cauliflower, caramelizing it at the edges, 2 or 3 minutes, then push it to the side of the pan. Add the eggplant and onion and let them sit for 3 minutes or so; they will caramelize bit as well at their edges. Toss to combine the vegetables and add the chickpeas. In a small dish mix the coriander, turmeric, allspice, and salt. Stir in the spices and chicken stock and combine well. Bring the stock up to a bubble, 1 minute. Stir in the couscous and place a lid on the pan. Turn the heat off and let the pot stand for 5 minutes, covered. Remove the lid and fluff the mixture with a fork. Top each portion liberally with either torn or shredded basil or chopped cilantro.