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.
Main Courses • North African Recipes • Vegan
- wok or large saucepan with cover
- wooden spoon
- small saucepan
- 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, washed 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 chickpeas, 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.
||If everyone has a difference spice preference, use minimal harissa in cooking the cous cous and provide some on a side dish so that everyone can make theirs as spicy as they like.
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