Moroccan Couscous
For the Grain:
4 cups water
1 teaspoon salt
1 cup millet or barley
2 tablespoons butter
1 tablespoon slivered hot pepper
For the Vegetables:
1 large onion, cut in crescents
2 large carrots, cut in sticks or chunks
1 pound summer or winter squash, peeled if necessary and cut in chunks (about 4 cups)
1/2 medium cauliflower (about 3/4 pound), divided into florets (about 3 cups)
12 ounces Randall Great Northern Beans, drained and rinsed
For Seasoning
4 cups diced tomato (about 1 1/2 pounds)
1 teaspoon salt
1 recipe Spicy Tunisian Sauce*
Bring water to a boil. Add salt and sprinkle in the grain. Simmer for 20 minutes, then pour through vegetable steamer lined with cheesecloth to drain. Mix in butter and hot pepper.
Arrange vegetables over grain in steamer and steam until vegetables are quite tender, 20 to 30 minutes.
While grain and vegetables steam, cook tomatoes with salt in small uncovered saucepan for about 10 minutes until liquid runs freely and tomatoes soften.
To serve, transfer grain-vegetable mixture to a large serving platter and pour on tomatoes. Serve Spicy Tunisian Sauce on the side for seasoning.
Serves 4 to 5.
*Spicy Tunisian Sauce:
2 medium tomatoes, peeled and finely chopped
1/4 cup minced parsley
2 scallions, minced
1 medium clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon crushed dried red pepper (pizza type)
1/2 teaspoons cumin
2 tablespoons olive oil
Combine all ingredients and let flavors blend at room temperature. If not used within several hours, refrigerate and use within a few days.
Makes 1 1/3 cups.