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Ingredients

• 6 oz. small dried red chilies, such as árbol or
  bird’s eye
• 4 garlic cloves
• 2 Tbs. ground cumin
• 1 tsp. salt
• 1 1/2 cups extra-virgin olive oil
  
  

• 2 Tbs. unsalted butter
• 2 Tbs. extra-virgin olive oil
• 2 yellow onions, chopped
• 2 garlic cloves, chopped
• 2 small dried red chilies, such as árbol or bird’s
  eye, seeded and crumbled
• 2 Tbs. ground turmeric
• 1 tsp. ground cumin
• 1 tsp. fresh thyme leaves
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/8 tsp. saffron threads
• 8 small new potatoes, unpeeled, halved
• 1 small head cauliflower, cut into small florets
• 2 large carrots, peeled and cut into 2-inch
  lengths
• 2 cups vegetable or chicken broth
• 1 cup shelled English peas
  
  

• 3 cups boiling water
• 2 cups couscous
• 1 Tbs. unsalted butter
• 1/2 tsp. salt
• 
  
  1/4 cup minced fresh mint
• 1/4 cup minced fresh chives
• 1/4 cup minced fresh tarragon

Description

Couscous Is A Legacy Of France¿s North African Colonial Period, And Today It Is Thoroughly Integrated Into The Culture. Couscous Restaurants Are Especially Numerous In Paris But Can Be Found In Other Urban Centers As Well. Many traiteurs Sell

Williams-Sonoma