- 3/4 cup dried chickpeas (4 1/2 ounces)
- 1/2 teaspoon crumbled saffron threads
- 2 medium tomatoes
- 1/3 cup extra-virgin olive oil
- 2 medium onions, coarsely chopped
- 1 teaspoon black pepper
- 2 teaspoons ground ginger
- 1 tablespoon salt
- 1 tablespoon tomato paste
- 6 cups water
- 1 teaspoon ground ras-el-hanout
- 3/4 pound carrots, peeled and halved crosswise, then halved lengthwise
- 2 medium turnips, peeled and cut into 1 1/2-inch-wide wedges
- 2 medium zucchini, trimmed, halved crosswise, then halved lengthwise
- 1/2 medium green cabbage, cut into 6 wedges
- 3/4 pound butternut squash, peeled, seeded, and cut into 2-inch pieces
- 1/2 teaspoon fiery harissa plus additional for serving
- 2 1/2 cups barley couscous
- 1 1/4 teaspoons salt
- 1/4 cup extra-virgin olive oil
- 2 1/2 to 3 cups water
- 1/2 cup olive oil
- 3/4 cup whole blanched almonds (4 ounces)
- Special equipment : a couscoussière
- Accompaniment: “epi:recipeLink id=”238426”>honeyed red-onion confit
- Soak dried chickpeas in 3 cups water at least 8 hours and up to 24.
- Drain soaked chickpeas and combine with 6 cups cold water in a 3- to 4-quart saucepan and simmer, uncovered, until tender, about 1 hour. Drain and set aside.
- Lightly toast saffron in a dry small heavy skillet over moderately low heat, shaking skillet, just until fragrant, about 1 minute, then transfer to a small dish.
- Halve tomatoes and grate flesh on large round holes of a box grater, discarding skin.
- Put oil, grated tomato, onions, pepper, ginger, salt, tomato paste, and saffron in lower portion of couscoussière (or in 5- to 6-quart pot) and cook over moderate heat, stirring frequently, until onions are softened, about 10 minutes. Add water and ras-el-hanout and bring broth to a simmer.
- While broth comes to a simmer, put couscous in a large wide bowl and toss with salt, then drizzle with 2 tablespoons oil, rubbing grains between your palms to distribute oil. Sprinkle couscous with 1 cup tepid water, rubbing to evenly distribute and breaking up any lumps. Sprinkle top portion of couscoussière (if using a colander or steamer, line with cheesecloth) with couscous in an even, loose layer without packing.
- Set couscous over simmering broth and steam, uncovered, until steam rises up evenly over surface of couscous, about 10 minutes. Transfer couscous to cleaned bowl (reserving cheesecloth if using).
- Let stand until cool enough to handle, then sprinkle with 1 cup water again and gently rub couscous between palms. Let couscous stand 10 minutes.
- While couscous stands, add carrots and turnips to broth in couscoussière and return to a simmer.
- Return couscous to top of couscoussière and steam a second time, uncovered, in same manner, until steam rises evenly over surface, then transfer to bowl again (reserving cheesecloth). Stir just enough water (1/2 to 3/4 cup) into couscous to make it come together when a squeezed handful holds its shape without cracking. Let couscous stand, uncovered, 10 minutes.
- While couscous stands, add zucchini, cabbage, and butternut squash to broth and cook, covered, until vegetables are almost tender, then add cooked chickpeas.
- Rub remaining 2 tablespoons oil into couscous, then transfer to top of couscoussière and steam couscous a third time in same manner as above.
- Heat oil in a 7- to 8-inch skillet over moderate heat until just hot and cook almonds, stirring occasionally, until golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Gently stir 1/2 teaspoon harissa into broth and serve couscous with vegetables, broth, fried almonds, honeyed red-onion confit, and harissa.