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For Harissa:
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3 dried
small hot red chile peppers (such as chiles de arbol), stemmed
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1/2 cup
finely ground walnuts
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5
tablespoons extra-virgin olive oil
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2 garlic
cloves
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1
tablespoon Tabasco sauce
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For Stew:
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2
tablespoons olive oil
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1 pound
choice grade beef tenderloin tips, or top sirloin, cut into
1-inch chunks
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1 large
onion (about 8 ounces), coarsely chopped
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3 garlic
cloves, minced
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4 Roma
tomatoes, coarsely chopped
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1/2
teaspoon freshly ground black pepper
|
1/2
teaspoon dried red pepper flakes
|
1/2
tablespoon cumin seeds, toasted and ground
|
1/2
tablespoon coriander seeds, toasted and ground
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1 (about 2
inches) length of cinnamon stick
|
1 teaspoon
crushed saffron
|
3 1/2 cups
warm water plus 3 cups water
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2 carrots
(about 6 ounces), cut into 1 1/2-inch lengths (larger ends
should be split)
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1 russet
potato (about 8 ounces), peeled and cut into 1 1/2-inch chunks
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1 small
butternut squash (about 12 ounces), peeled, seeded, and cut into
1 1/2-inch chunks
|
1 zucchini
(about 4 ounces), cut into 1-inch lengths
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1 small
eggplant (about 8 ounces), cut into 1 1/2-inch chunks
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1/2 cup
cooked chickpeas
|
1/2 cup
chopped cilantro, including stems
|
1/3 cup
chopped parsley
|
For the Couscous:
|
2 cups
water
|
2 cups
couscous
|
|
 |
TO
PREPARE HARISSA: Combine all the harissa ingredients in a
blender and blend to a paste. If necessary, add a little water
to thin.
|
TO
PREPARE STEW: Heat the oil in a Dutch oven over medium-high
heat. Add the beef and sear for about 8 minutes, or until golden
brown. Turn down the heat to medium, add the onion, and cook for
about 5 minutes, until it begins to soften. Add the garlic, half
of the tomatoes, the black pepper and red pepper flakes, the
cumin, coriander, and cinnamon, and cook for about 5 minutes
longer. In a small bowl, mix the saffron in 1/2 cup of the warm
water, soften for about 2 minutes, and add to the meat. Add the
remaining 3 cups of water and bring the broth to a boil. Turn
down the heat and slowly simmer, covered, for about 10 minutes.
Skim the surface of the broth to remove any impurities. Add the
carrots and simmer, covered, about 5 minutes. Add the potato,
squash, and zucchini, and simmer, covered, for 5 minutes longer.
Add the eggplant and chickpeas, and simmer, covered, for 5 more
minutes. Stir in the remaining tomatoes, the cilantro, and
parsley. Season to taste with salt and pepper, and simmer,
covered, for about 10 minutes longer, or until all the
vegetables are tender.
|
TO
PREPARE COUSCOUS: About 20 minutes before serving, prepare the
couscous. Bring the 3 cups of water to a boil in a saucepan.
Remove from the heat, stir in the couscous, and cover. Let rest
for about 10 minutes. Fluff with a fork and season with salt.
|
TO SERVE:
Place a heaping pile of couscous on warm serving plates. Spoon a
small amount of the stew over the center of the couscous. Fill
separate tureens or serving bowls with the remaining couscous
and stew, and place them in the center of the table. Put the
harissa in a small bowl to pass at the table. Guests may help
themselves to the stew and add the harissa to season their meal
to taste.
|
WINE
RECOMMENDATION: A full-bodied wine such as a Rhone Valley
Hermitage or Cote Rotie, or a powerful Zinfandel from
California.
|
HELPFUL
TIPS: Harissa, a traditional accompaniment in many North African
countries, is a highly seasoned puree that is passed around the
table. Diners take a small (or large) amount and stir it into
the stew to season it to their liking. James Beard created his
own version, adding walnuts (an unusual ingredient) to enrich
the hot sauce. We have doubled his original recipe, because we
feel certain you will like this so much, you won't want to run
out.
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