Moroccan Green Bean Stew with Couscous, Homemade Harissa and Greek Yogurt

One of my favorite iPhone aps is Stitcher which allows you to listen to just about any podcast that is in existence whenever you like. It's great to be able to pause and pick back up the podcast on the go, especially when you want to write down one of the mouth-watering on-the-fly recipes that Ms. Lynne Rossetto Kasper gives to her callers each week during The Splendid Table, like this one she gave to the reluctant vegan from the Herb Society of America last week. Let me tell you, it is SO freaking good!

This dish is good warm or at room temperature, and it's the sort of thing that begs to be topped with fresh herbs. Thanks to Stitcher, I was able to pause, rewind, transcribe the recipe, and re-check it as I cooked. This turned out to be one of the best things I have made in a while.

Moroccan Green Bean Stew with Couscous, Homemade Harissa and Yogurt (Serves 4)

Here's what you need:

1 1/2 lbs. trimmed Green Beans
1 lg onion chopped
Lots of garlic (which in my book is 5-6 cloves)
1 basket cherry tomatoes smashed
1 can chickpeas (optional) or 1/2 lb carrot sticks or any other vegetable of your liking
1 bottle white wine

Fresh Herbs:
Basil, Thyme, Mint, Cilantro

Spices:
1 tsp Cinnamon
1 1/2 tbsp. Allspice

Several Cloves
1 tsp Nutmeg
Lots of Black Pepper
1 tsp Cumin
1 tsp Sweet Paprika

Take a big skillet, film it with olive oil and cook the green beans and onion until they are starting to brown. Add chopped garlic, and then add chopped fresh Thyme and Basil. Blend all the spices in a coffee grinder or crush with mortar and pestle and add to the pot.

Let this cook for 2-3 minutes, and then add 1 cup white wine (or veg broth)

Let the wine cook down, and then again add 1 cup white wine (or veg broth)

Add tomatoes, chickpeas, carrots etc and then cover beans with liquid of your choice (more wine or veg broth) and cook until beans are almost melting, and liquid has cooked down to create a stew.

Serve over couscous along with a side of Greek Yogurt and Homemade Harissa (recipe follows) and you have a feast fit for the Queen of Morocco!

Homemade Harissa Recipe:

I made this in a pinch the other day as I cannot find Harissa in the markets here little old Moab. It is my new favorite condiment!

You will need:

• 1/2 can tomato paste
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin
• 1 dried ancho chile, or fresh jalapeno, whatever chili you have on hand

Blend in a food processor and enjoy!