• wok or large saucepan with cover
• wooden spoon
• small saucepan
• bowl
• pan with lid suitable for steaming

• 1/3 c olive or vegetable oil
• 1 onion, finely chopped
• ½ stick cinnamon
• 1 pound potatoes, cubed
• 3 c assorted vegetables, cleaned and cubed or sliced (eggplant, carrots, pumpkin, string beans, zucchini, tomato, peas, etc.)
• 1-5 t harissa (depending on your tolerance for spiciness)
• 2¾ c vegetable stock or water
• 5 c chick peas, soaked and cooked or canned
• 1 c couscous
• 2 t olive oil or melted butter
• 1 T parsley, chopped
• 1 T chopped coriander
• black pepper

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.

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