Martha Stewart's Cooking School
For the Tomato Broth
- 2 tablespoons extra-virgin olive oil
- 1 onion, cut into 1-inch pieces
- 2 cloves garlic, finely chopped
- 2 carrots, cut into 1-inch pieces
- 2 teaspoons harissa paste
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- Pinch of saffron
- 3 tomatoes, cut into 1-inch pieces
- 6 sprigs flat-leaf parsley
- 4 sprigs fresh thyme
- 1 cinnamon stick
- 2 teaspoons coarse salt
- 1 teaspoon cracked black peppercorns
For the Couscous
- 2 cups couscous
- 2 teaspoons olive oil
- 1 teaspoon coarse salt
- 1/4 cup golden raisins
For the Vegetables
- 1/2 pound green baby patty pan squash, blanched and kept warm
- 1/2 pound yellow baby patty pan squash, blanched and kept warm
- 4 small turnips, halved, blanched, and kept warm
- 3 parsnips, cut into 3-inch pieces, blanched and kept warm
- 1 pound baby carrots, halved lengthwise, blanched, and kept warm
- 1 cup pearl onions, blanched and kept warm
- Chopped preserved lemon, for serving
- Make tomato broth: Heat olive oil in a medium saucepan over medium-high heat. Add onion, garlic, and carrots. Cook, stirring occasionally, until soft, about 5 minutes. Stir in the harissa, paprika, tomato paste, saffron, and tomatoes. Add 5 cups water, parsley, thyme, cinnamon stick, salt, and peppercorns. Bring to a boil; reduce heat and simmer for 1 hour. Strain and set aside.
- Make couscous: Bring 2 1/4 cups water to a boil in a medium saucepan. Stir in couscous, olive oil, salt and raisins. Cover the pot with two layers of cheesecloth and top with the lid. Remove from heat and let stand for 5 minutes.
- Use a fork to fluff the couscous and mound it in the center of a large shallow bowl. Arrange vegetables around and over couscous and pour tomato broth over. Any remaining broth can be served in a small pitcher alongside the couscous. Serve garnished with preserved lemon.
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