Title: Saffron Couscous Cake With Spring Vegetable Sauté
Categories: Vegetarian
Yield: 6 Servings
2 tb Olive oil; plus more
- for brushing
2 lg Shallots; minced
2 c Instant couscous
3 c Vegetable broth; hot
1 pn Ground saffron or turmeric
1/8 ts Cayenne
Salt
1 sm Yellow bell pepper; seeded,
-cut into matchsticks
8 oz Thin asparagus; trimmed,
- cut diagonally
- into 1" pieces
1 lg Carrot; shredded
4 Scallions; minced
2/3 c Baby peas; fresh or thawed
1 c Grape or cherry tomatoes;
- halved
Black pepper; freshly ground
2 tb Fresh parsley or other herb;
- minced
Heat 1 tb olive oil in a medium-sized saucepan over medium heat. Add
the shallots, cover, and cook until softened, about 5 minutes. Add
the couscous and stir to coat with the oil. Stir in the hot broth and
bring to a boil. Reduce the heat to low and sir in the saffron,
cayenne, and salt to taste. Cover and cook until all of the liquid is
absorbed, 5 to 7 minutes.
Transfer the couscous to a lightly oiled 9" springform pan. Lightly
press the couscous into the pan and smooth the top. Refrigerate until
firm, at least 1 hour or up to 4 hours.
Preheat the oven to 350°F. Lightly oil a baking sheet. Remove the
cake from the refrigerator, release the springform pan, and cut the
cake into 6 wedges. Place on the prepared baking sheet and brush
lightly with olive oil. Bake util just hot, 12 to 15 minutes.
Meanwhile, heat the remaining 1 tb olive oil in a large skillet over
medium heat. Add the bell pepper and asparagus and cook, stirring,
until slightly softened, about 5 minutes. Add the carrot, scallions,
peas, tomatoes, salt, and pepper to taste. Cook, stirring, until the
vegetables are tender, about 3 minutes. Stir in the parsley.
Arrange the couscous wedges on individual plates, top with a large
spoonful of the vegetables, and serve immediately.
