I wanted to make this dish because it was so pretty! 🙂
I am obsessed with Harissa- and this recipe has an amazing homemade version. This fabulous Moroccan spice paste is then mixed into an Israeli couscous-based warm salad with roasted potatoes and vegetables. Wow. It lived up to its photo in the magazine- really lovely! The leftover Harissa was fabulous over the pork slices. This delicious recipe was adapted from Martha Stewart Living.
Yield: Serves 6
For the Harissa Paste:
- 1 red bell pepper
- 1 small clove garlic
- 1/4 teaspoon chili paste (I used chili powder)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon caraway seeds, ground
- 1/2 teaspoon smoked paprika (pimenton)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- coarse salt and freshly ground pepper
For the Couscous:
- 1 3/4 cups low-sodium chicken broth
- 2 cups Israeli couscous
- Extra-virgin olive oil, for drizzling
For the Roasted Vegetables:
- 1 pound fingerling potatoes, scrubbed and cut into 1-inch pieces
- 1 bunch small carrots, preferably heirloom in a mix of colors, scrubbed or peeled and trimmed
- 2 tablespoons extra-virgin olive oil
- coarse salt
For the Pork:
- 2 pork tenderloins (2 1/4 pounds total)
- Coarse salt and freshly ground pepper
- 1 tablespoon canola or safflower oil
For the Warm Salad:
- 1 tablespoon extra-virgin olive oil
- 1 onion, thinly sliced
- 1 clove garlic, minced
- coarse salt
- 1 pint cherry tomatoes, halved
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1/2 cup Harissa Paste, plus more for serving
Make the Harissa Paste:
- Roast the red pepper over the flame of a gas burner, turning with tongs, until blackened and blistered. (Or roast under broiler, turning as needed.) Transfer to a bowl, cover with plastic wrap, and let stand 15 minutes. Rub off skin with paper towels, then remove and discard ribs and seeds.
- Puree pepper with garlic, chili paste, spices, oil, and lemon juice in a blender until smooth. (I used a Vitamix.) Season with salt and pepper.
Make the Couscous:
- Bring broth and 3/4 cup water to a boil in a medium pot. Add couscous and cook, stirring, 1 minute. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is al dente, about 8 minutes more.
- Remove from heat, drizzle with olive oil, and toss to coat.
- Transfer to a rimmed baking sheet, spread in an even layer, and let cool, 10 minutes.
Make the Roasted Vegetables:
- Preheat oven to 400 degrees (on convection roast, if possible).
- On another rimmed baking sheet, toss potatoes and carrots with olive oil; season with salt.
- Spread in a single layer and roast, tossing halfway through, until tender, about 20 minutes for the potatoes and up to 30 minutes for the carrots. Let cool completely on baking sheet.
Cook the Pork:
- Raise oven heat to 425 degrees (on convection roast, if possible).
- Season pork all over with salt and pepper. Heat a large ovenproof skillet over medium-high. Swirl in canola oil to coat. Add pork and brown on all sides, turning as needed, about 6 to 12 minutes total.
- Transfer skillet to oven and roast until a thermometer inserted in middles registers 140 degrees, about 11 minutes. (I used my oven probe.)
- Transfer to a cutting board; let rest 15 minutes before cutting into 1/2-inch slices.
Make the Warm Salad:
- Meanwhile, heat olive oil in a large saute pan over medium. (I used the same pan the pork was cooked in after removing the meat to rest after cooking.)
- Add onion and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add garlic and cook, stirring frequently, until soft, about 2 minutes. Season with salt.
- Transfer to a large bowl, add tomatoes and herbs, and toss to combine.
- Add prepared couscous, roasted vegetables, and harissa paste to the salad; toss to combine. Season with salt.
- Arrange couscous mixture on a large platter and top with pork. Serve, with extra harissa on the side.
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