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Merguez and Apple Tagine over Couscous with Harissa - red jalapeno chiles

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red jalapeno chiles chiles cayenne chiles clove garlic ground coriander caraway seeds kosher salt extra-virgin olive oil butter Merguez white onion ginger powdered ginger cardamom pod ground turmeric cinnamon cayenne pepper fresh cilantro sweet-tart apples water butter raisins couscous almonds
Viewed: 46 - Published at: 5 years ago

Ingredients

  • 2 red jalapeno chiles or 1/4 red bell pepper
  • 2 large dried chiles, preferably ancho or New Mexico
  • 2 dried cayenne chiles
  • 1 clove garlic
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon kosher salt
  • 1 to 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter or extra virgin olive oil
  • 1 1/2 pounds Merguez (page 100), formed into 1-inch balls
  • 1 yellow or white onion, halved and thinly sliced
  • 1 turnip, peeled and cut into 3/4-inch chunks
  • 1-inch piece fresh ginger, peeled
  • 3/4 teaspoon powdered ginger
  • Seeds from 1 cardamom pod
  • 1/2 teaspoon ground turmeric
  • 1-inch piece thin cinnamon stick
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup chopped fresh cilantro
  • 2 sweet-tart apples, such as Granny Smiths, pippin, or Fuji, unpeeled, halved, cored, and cut into 1-inch chunks
  • 1/2 cup water
  • 3 tablespoons butter
  • 1/3 cup raisins
  • 2 cups couscous
  • 1/2 cup sliced almonds, lightly toasted

Method

  • To make the harissa, roast the jalapeno chiles or red bell pepper under a preheated broiler or over a gas burner, turning as needed to color evenly, until soft and the skin is charred and blistered.
  • Set aside until cool enough to handle, then peel and seed them.
  • Pull the stems off all the dried chiles and shake out some of the seeds.
  • Break up the pods a bit, place them in a bowl, and add boiling water to cover.
  • Set aside to soften, about 30 minutes.
  • Lift the chiles out of the water, reserving the water, and scrape the pulp off the skins of the large chiles with a paring knife.
  • Discard the skins.
  • Place the pulp and the small softened chiles in a food processor and add the peeled fresh chiles or bell pepper, garlic, coriander, caraway seeds, and salt.
  • Process to a thick paste.
  • Drizzle in the oil and continue processing until as smooth as possible.
  • Use right away, or cover and refrigerate for up to 3 weeks.
  • To make the tagine, heat the butter in a large pot over medium-high heat.
  • Add the sausage balls and saute, turning, until browned all around, about 3 minutes.
  • Add the onion, turnip, fresh ginger, powdered ginger, cardamom seeds, turmeric, cinnamon, cayenne, and cilantro and stir to mix.
  • Place the apples on top, add the water, cover, and simmer until the apples and turnips are soft, about 20 minutes.
  • While the tagine cooks, make the couscous.
  • In a small saucepan, combine the butter and raisins and place over medium heat until the butter melts.
  • Set aside off the heat.
  • Bring a kettle filled with water to a boil.
  • Spread the couscous in a wide baking dish, and pour just enough boiling water over it to moisten without floating the beads.
  • Stir to mix and absorb the water.
  • Pour in a little more water, stir again, and fluff with a fork.
  • Pour in a little more water and fluff up again.
  • Add the butter and raisins, fluff up, cover with a damp cloth, and set aside in a warm place.
  • To serve, spread the couscous on a large platter.
  • Spoon the tagine across the top.
  • Sprinkle the almonds over all and accompany with the harissa.
  • The topic of apples suitable for cooking is worth some essaying.
  • Looking back over the shoulder of history, who could predict what Johnny Appleseed would engender?
  • Certainly his seeds turned into a world of apples.
  • Varieties vary in flavor, which means each provides a distinct taste and texture that define how it will be eaten.
  • Not long ago, supermarket choices were few, with the options basically pippin, firm texture and slightly tart flavor; Golden Delicious, less firm and sweeter flavor; and Granny Smith, somewhere in between the first two.
  • With the burgeoning of farmers markets and growth of the eat-local, eat-fresh ethic, new varieties have appeared in great numbers.
  • They vary according to where you live.
  • My usual choice from among those available where I live is Fuji.
  • The best advice for shoppers is simple: choose firm, not mealy, apples grown by farmers in your area.

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