Categories: Pasta, Side Dish

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

1. 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.

2. Stir in the broth, sweet potato, carrots, and green beans; bring to a boil.

3. Decrease heat to medium; cover, and simmer for 10 minutes.

4. Add in zucchini, chickpeas, tomatoes, and salt to taste; simmer another 10 minutes, until all the vegetables are tender.

5. Stir in the peas and remove from the heat.

6. In a saucepan, bring 2 cups of salted water to a boil; add the couscous and raisins; cover, and remove from the heat.

7. Let stand 10 minutes, then add parsley and fluff with a fork.

8. Mound the couscous in the center of a large platter and surround with the vegetables.

9. Serve the harissa sauce on the side.

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