
Vegetable Couscous with Harissa
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.