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Couscous is a grain made of semolina commonly eaten in North Africa with vegetables and meat, fish, and/or poultry. This vegetarian version, simple vegetable couscous, is less common, but no less delicious.
|Directions||Heat 1/3 c oil and sauté the onion and cinnamon over low heat, stiring occasionally, until onion is soft, about 5 minutes.
Add potatoes, eggplant, and carrots (if applicable). Cover and cook, stirring occasionally, for 10 minutes.
Bring stock or water to a boil.
Add pumpkin and harissa to the cooking vegetables, then 2 c of the boiling stock, then the string beans, peas, zucchini, and chick peas.
Simmer, covered, for 15 minutes.
Meanwhile, put the couscous in the bowl and pour remaining ¾ c boiling stock over it. Stir in 2 t olive oil or butter and let stand for 10 minutes. Steam for 5 minutes.
Add tomato, parsley, and spices to the sauce and serve over the couscous.
|Notes||If everyone has a difference spice preference, use minimal harissa in cooking the couscous and provide some on a side dish so that everyone can make theirs as spicy as they like.|
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Laura K. Lawless
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