Esta es una exhibición prevé de cómo se va ver la receta de 'North African Pea Soup With A Couscous Mev' imprimido.

Receta North African Pea Soup With A Couscous Mev
by Global Cookbook

North African Pea Soup With A Couscous Mev
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 1/4 c. Dry yellow split peas
  • 5 c. Low-sodium vegetable stock, (see recipe)
  • 1 tsp Harissa (see recipe), divided
  • 1 x Peeled garlic clove, bashed and minced
  • 8 ounce Medium turnips, peeled and diced
  • 16 x Tiny onions, peeled
  • 2 c. Mustard green, kale leaves,or possibly turnip green, rolled, cut in thin strips
  • 1 sprg fresh rosemary
  • 2 c. Couscous, cooked
  • 1/8 tsp Salt
  • 2 c. Water
  • 1/4 c. Shelled pistachio nuts, roughly minced
  • 1/2 c. Currants

Direcciones

  1. FOR THE SOUP
  2. Combine the split peas and vegetable stock in a large saucepan. Bring to a boil, turn down heat, and simmer briskly for 15 min.
  3. While the peas are cooking, combine 3/4 of the powdered harissa spices with the garlic, mashing it thoroughly with a knife. Set aside in a small bowl.
  4. Add in the turnips and onions to the stock and cook 15 min more. Stir in the garlic and harissa mix and the mustard greens. Lay the rosemary on the top and cover to keep hot.
  5. FOR THE MEV:
  6. Bring the water to a boil; stir in the remaining harissa, couscous, and salt. Remove from the heat and let it stand for 5 min.
  7. Fluff the couscous with a fork and add in the pistachios and currants. Fill MEV or possibly other 1-c. molds with the couscous mix and press down hard.
  8. TO SERVE 4 PEOPLE: Remove the couscous from the molds and set in the middle of 4 warm soup bowls. Throw away the rosemary sprig and ladle the soup around the couscous. Dust with just a little more harissa.
  9. NOTES : Please look at the description of MEVs, an acronym for Molded Ethnic Vegetables, in the Every Modern Means book before you attempt this recipe.