Vegetable Couscous

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.

Yield 6 servings
Time 40 minutes
  • 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, 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
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 cous cous and provide some on a side dish so that everyone can make theirs as spicy as they like.
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