before serving, place the couscous in a large heatproof bowl. Stir in 1½ teaspoons salt and 2 tablespoons extra-virgin olive oil. Pour the boiling water over the couscous, cover, and let stand for 10 minutes. Fluff the grains with a fork and transfer to a heated serving dish.
6. Combine the parsley and cilantro in a small serving bowl and place it on the table along with a bowl of the drained raisins, a bowl of the remaining chickpeas, and a ramekin of harissa. Ladle the vegetables and some of the broth onto plates of couscous and let your guests help themselves to the condiments.
RAS EL HANOUT
Ras el hanout is a complex mix of spices that enters into the preparation of many traditional North African dishes. It can include dozens of spices, but its composition depends on where you buy it; the name translates to “head of the shop,” illustrating the pride that is taken in the secret formula that governs the making of this flagship item.
Bottled mixes sold outside of North Africa are often made with just a handful of spices, but an authentic ras el hanout will boast at least two dozen and up to fifty. If you’re unable to find it, prepare a simplified version by grinding together equal amounts of cumin, cinnamon, coriander, ginger, nutmeg, black pepper, and turmeric.
ROLLED BARLEY AND CARROT STIR-FRY
Poêlée de flocons d’ arge et carotte
SERVES 4
An effortless way to increase the variety of grains you eat is to call upon the rolled grain, a multifaceted ingredient and all-around trouper: cheap, nutritious, and versatile. I am never without a bag or two or four of assorted flocons de céréales, as they’re called in French, and I use them in many preparations, from granola to cookies, bread dough to fruit crumbles, and gratins to savory tarts.
I also like to make quick vegetable and grain stir-fries—poêlées in French—such as this one, where carrots and rolled barley are sautéed in a skillet until the barley becomes crisp and golden, with a satisfying chew. Garnished with fresh herbs and chopped walnuts, it is a tasty one-bowl meal that travels well if you want to take it to work for lunch. You can adapt the idea to any grain and vegetable you like: grated root vegetables or winter squash, minced winter greens, chopped mushrooms, or, come warmer days, peas, zucchini, or tomatoes.
2 medium / 250 g carrots, peeled and grated
2 cups / 200 g rolled barley, or other rolled grain
½ medium yellow onion (3 ounces / 85 g), finely chopped
1 teaspoon fine sea salt
1 teaspoon curry powder (substitute any spice mix you prefer)
2 tablespoons sesame seeds, toasted
2 teaspoons olive oil for cooking
Extra-virgin olive oil
1 cup / 20 g chopped fresh chervil or cilantro leaves
¾ cup / 75 g walnut halves, roughly chopped
1. In a medium bowl, combine the carrots, barley, onion, salt, curry powder, and sesame seeds. Stir in 1 cup / 240 ml water, cover, and refrigerate for 1 hour to allow the barley to plump.
2. Heat the 2 teaspoons cooking oil in a large skillet over medium heat. Add the barley mixture and cook, stirring from time to time, until the barley is golden and crisp in places, about 10 minutes.
3. Drizzle with extra-virgin olive oil, stir in the chervil and walnuts, and serve.
Mushrooms Stuffed with Plums and Hazelnuts
MUSHROOMS STUFFED WITH PLUMS AND HAZELNUTS
Champignons farcis aux prunes et aux noisettes
SERVES 6
There is something uniquely satisfying about mushrooms, something almost meaty about the potency of their flavor and the juiciness of their chewy texture. I am rather fond of stuffed mushrooms and for that I use either brown mushrooms that are on the bigger side or burger-size portobello mushrooms. This fall filling is a satisfying mix of mushrooms, subtly sweet plums, aromatic lemon zest, crunchy hazelnuts, and verdant parsley. It is the kind of easy yet elegant dish that I’ll serve to friends coming over for dinner, with a side of Blanch-Roasted New Potatoes, and no one ever asks
6. Combine the parsley and cilantro in a small serving bowl and place it on the table along with a bowl of the drained raisins, a bowl of the remaining chickpeas, and a ramekin of harissa. Ladle the vegetables and some of the broth onto plates of couscous and let your guests help themselves to the condiments.
RAS EL HANOUT
Ras el hanout is a complex mix of spices that enters into the preparation of many traditional North African dishes. It can include dozens of spices, but its composition depends on where you buy it; the name translates to “head of the shop,” illustrating the pride that is taken in the secret formula that governs the making of this flagship item.
Bottled mixes sold outside of North Africa are often made with just a handful of spices, but an authentic ras el hanout will boast at least two dozen and up to fifty. If you’re unable to find it, prepare a simplified version by grinding together equal amounts of cumin, cinnamon, coriander, ginger, nutmeg, black pepper, and turmeric.
ROLLED BARLEY AND CARROT STIR-FRY
Poêlée de flocons d’ arge et carotte
SERVES 4
An effortless way to increase the variety of grains you eat is to call upon the rolled grain, a multifaceted ingredient and all-around trouper: cheap, nutritious, and versatile. I am never without a bag or two or four of assorted flocons de céréales, as they’re called in French, and I use them in many preparations, from granola to cookies, bread dough to fruit crumbles, and gratins to savory tarts.
I also like to make quick vegetable and grain stir-fries—poêlées in French—such as this one, where carrots and rolled barley are sautéed in a skillet until the barley becomes crisp and golden, with a satisfying chew. Garnished with fresh herbs and chopped walnuts, it is a tasty one-bowl meal that travels well if you want to take it to work for lunch. You can adapt the idea to any grain and vegetable you like: grated root vegetables or winter squash, minced winter greens, chopped mushrooms, or, come warmer days, peas, zucchini, or tomatoes.
2 medium / 250 g carrots, peeled and grated
2 cups / 200 g rolled barley, or other rolled grain
½ medium yellow onion (3 ounces / 85 g), finely chopped
1 teaspoon fine sea salt
1 teaspoon curry powder (substitute any spice mix you prefer)
2 tablespoons sesame seeds, toasted
2 teaspoons olive oil for cooking
Extra-virgin olive oil
1 cup / 20 g chopped fresh chervil or cilantro leaves
¾ cup / 75 g walnut halves, roughly chopped
1. In a medium bowl, combine the carrots, barley, onion, salt, curry powder, and sesame seeds. Stir in 1 cup / 240 ml water, cover, and refrigerate for 1 hour to allow the barley to plump.
2. Heat the 2 teaspoons cooking oil in a large skillet over medium heat. Add the barley mixture and cook, stirring from time to time, until the barley is golden and crisp in places, about 10 minutes.
3. Drizzle with extra-virgin olive oil, stir in the chervil and walnuts, and serve.
Mushrooms Stuffed with Plums and Hazelnuts
MUSHROOMS STUFFED WITH PLUMS AND HAZELNUTS
Champignons farcis aux prunes et aux noisettes
SERVES 6
There is something uniquely satisfying about mushrooms, something almost meaty about the potency of their flavor and the juiciness of their chewy texture. I am rather fond of stuffed mushrooms and for that I use either brown mushrooms that are on the bigger side or burger-size portobello mushrooms. This fall filling is a satisfying mix of mushrooms, subtly sweet plums, aromatic lemon zest, crunchy hazelnuts, and verdant parsley. It is the kind of easy yet elegant dish that I’ll serve to friends coming over for dinner, with a side of Blanch-Roasted New Potatoes, and no one ever asks
Similar Books
