This hearty dish gets special flavor from vegetables that are grilled and chopped. If you can’t grill them, preheat the oven to 425°F, toss them lightly with olive oil, roast for about 15 minutes, cool, and chop. Serve with lentils.
- 1 cup couscous
- 2 pinches cumin
- 1 whole dried chile pepper
- 1 cinnamon stick
- 2 cups water
- 1 small zucchini, sliced in quarters lengthwise
- 1 plum tomato
- 1 carrot
- 2 tablespoons extra-virgin olive oil
- 2 sprigs fresh mint, coarsely chopped
- Sea salt and pepper to taste (Steve favors Tellicherry pepper)
- Combine the couscous, half the cumin, the chile pepper, and the cinnamon stick in a large pot and toast for a few seconds over high heat, until the spices are fragrant. Discard the cinnamon stick and chile pepper. Add the water, bring to a rapid boil, and stir. Remove the pot from the heat and allow to “steam,” covered for 7-10 minutes or so.
- Meanwhile, grill the vegetables until lightly browned, cool, and dice.
- Fluff the “steamed” couscous with a fork. Add all the diced vegetables, olive oil, and remaining cumin to the couscous and mix. Season with fresh mint, salt and pepper to taste, if needed. Stir to combine well and serve warm.