Ingredients
- 2 tablespoons olive oil
- 1 yellow onion , chopped
- 2 garlic cloves , chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric or 1/2 teaspoon saffron thread
- 1/4 teaspoon cayenne
- 3 cups vegetable broth
- 1 sweet potato , peeled and cut into 1-inch chunks
- 2 carrots , cut into 1/2-inch slices
- 8 ounces green beans , cut into 2-inch lengths
- 1 lb small zucchini , halved lengthwise and cut into 2-inch pieces
- 1 1/2 cups cooked chickpeas , drained and rinsed (or one 15.5 oz. can)
- 1 (14 1/2 ounce) can diced tomatoes , drained
- salt
- 1/2 cup frozen peas , thawed
- 2 cups quick-cooking couscous
- 1/2 cup raisins
- 2 tablespoons minced parsley
- harissa , sauce
Directions
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Heat the oil in a pot over medium heat; add in onions, garlic, cumin, coriander, cinnamon, turmeric, and cayenne; cover and cook for 5 minutes.
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Stir in the broth, sweet potato, carrots, and green beans; bring to a boil.
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Decrease heat to medium; cover, and simmer for 10 minutes.
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Add in zucchini, chickpeas, tomatoes, and salt to taste; simmer another 10 minutes, until all the vegetables are tender.
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Stir in the peas and remove from the heat.
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In a saucepan, bring 2 cups of salted water to a boil; add the couscous and raisins; cover, and remove from the heat.
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Let stand 10 minutes, then add parsley and fluff with a fork.
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Mound the couscous in the center of a large platter and surround with the vegetables.
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Serve the harissa sauce on the side.