Vegetable Couscous with Harissa

recipe and food styling by Melissa McClelland

photo by Nathan Dreimiller

Serves 8

This North African stew is mild on its own, but can be made blazing hot with the addition of harissa, a Tunisian spice paste. For simplicity’s sake, I recommend the excellent store-bought varieties, which are available in supermarkets or health food stores.

  • ¼ cup olive oil
  • 1 large onion, chopped
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • ½ small green cabbage, chopped
  • 1 medium turnip, peeled and diced
  • 1 medium zucchini, halved and sliced
  • 1 medium yellow squash, halved and sliced
  • 1 28-ounce can diced tomatoes, with liquid
  • 1 15-ounce can chick peas, with liquid
  • 1 cup golden raisins
  • Salt and pepper to taste
  • 3 cups prepared couscous
  • ½ cup harissa

In a large pot, heat oil over medium heat. Add onion and sauté for 3–5 minutes, or until translucent. Add spices, toss well, and cook 1 minute. Add cabbage and continue to cook another 3–5 minutes, or until softened. Add the vegetables, chick peas, and raisins. Add 1 cup water. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, or until the vegetables are just tender. Season to taste and serve over couscous. Fold in the harissa.