Couscous with Winter Vegetables and Beans

-NYTimes 25 FEb 2009

1 tablespoon extra virgin olive oil

1 large onion, chopped

2 leeks, white and light green parts only, cut in thick slices and cleaned

4 large garlic cloves, minced

Salt, preferably kosher salt, to taste

2 teaspoons cumin seeds, lightly toasted and ground

1 teaspoon coriander seeds, lightly toasted and ground

1 teaspoon caraway seeds, lightly toasted and ground

1/2 teaspoon cayenne (more to taste)

2 cups white beans, soaked in 2 quarts water for 6 hours or overnight

A bouquet garni consisting of 8 sprigs each parsley and cilantro

2 tablespoons tomato paste

1 to 2 tablespoons harissa (more to taste), plus additional for serving

1 1/2 pounds winter squash, peeled, seeded and cut in large dice (about 4 cups diced)

1 pound turnips, cut in wedges or carrots, cut in thick slices (or 1/2 pound each)

1 pound greens, stemmed and washed thoroughly, blanched in salted boiling water and coarsely chopped

1/2 cup chopped fresh parsley or cilantro, or a combination

2 2/3 cups couscous, preferably whole wheat couscous

1. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion and leeks. Cook, stirring, until tender, about five minutes, then stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about one minute. Add the beans and soaking water, an additional one quart water and the bouquet garni. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer one hour. Add the harissa, tomato paste, squash, turnips and/or carrots. Bring back to a simmer for 45 minutes, or until the squash is beginning to fall apart and the beans are tender. Stir in the blanched greens, chopped parsley and/or cilantro. Simmer another 10 minutes. Taste and adjust salt. The stew should be spicy and flavorful.

2. Reconstitute and steam the couscous. Serve the couscous in wide bowls, or mound onto plates. Top with the stew and a generous amount of broth. Pass more harissa at the table.

Yield: Serves eight generously

Spaghetti Squash with Spicy Braised Greens, Raisins and Pine Nuts

-The New York Times, Jan 2 2008

1 small spaghetti squash, about

2 1/2 pounds, halved lengthwise, seeds removed

2 tablespoons coconut oil (see note)

2 garlic cloves, minced

2 canned chipotle chilies in adobo, seeded and minced

1 large bunch (12 to 16 ounces) kale, chard or collard greens, thick ribs removed, leaves sliced crosswise

1 cup vegetable stock

3/4 teaspoon sea salt

1/4 cup raisins

1/4 cup pine nuts, toasted

2 tablespoons olive oil.

1. Preheat oven to 375 degrees. Place squash cut-side down in a roasting pan. Pour in 1/4 inch water and bake until flesh is soft, 50 to 60 minutes.

2. Meanwhile, heat coconut oil in a large pot over medium heat. Add garlic and chipotles and cook, stirring, 1 minute. Add greens, a few handfuls at a time, stirring between additions. Add stock, 1/2 teaspoon salt and raisins. Bring to a boil, cover, lower heat and simmer until greens are tender, 10 to 20 minutes (collard greens take the longest). If pan becomes dry, add a little water. Stir in 3 tablespoons pine nuts.

3. When squash is done, use a metal spoon to scoop flesh out into a bowl, separating into strands. Add olive oil and remaining 1/4 teaspoon salt and toss gently. Transfer to plates, top with greens and serve, garnishing with remaining pine nuts.

Yield: 4 to 6 servings.

Note