1 onion chopped
2 garlic cloves crushed
1 pint vegetable stock (or use bouillon cube)
1 red bell pepper cut into large chunks
1 yellow bell pepper cut into large chunks
1 aubergine (egg plant) cut into chunks
2 courgettes (zucchini) cut into chunks
2 level tspns ground cumin
1 level tspn paprika
1 level tspn turmeric
1/2 level tspn ground ginger
1/2 level tspn allspice
1/2 pint sieved canned tomatoes
6oz canned chickpeas (garbanzo beans) drained
2 level tspns harissa paste
salt freshly ground black pepper
Put onion, garlic and half vegetable stock in a saucepan.Cover and bring to
the boil for 5 - 10 mins. Uncover pan reduce heat simmer for 20 - 30 mins
Add red and yellow peppers egg plant zucchini and simmer until softened.
Stir in the spices then add sieved tomatoes the remaining stock and the
Simmer for about 20 mins until veg are tender and the liquid has reduced.
About 10 mins before the end of cooking time put couscous in a metal
colander lined with a clean j-cloth or some muslin and place above the
simmering vegetables in the saucepan. Cover the colander and steam couscous
for 10 mins or until just cooked
Fluff up the grains with a fork. Stir in a little of the harissa paste (not
sure about the fat content but you could leave it out if it's too high)into
the vegetables, season to taste and arrange on top of the couscous.
Sprinkle with parsley or cilantro.
Mix remaining harissa paste with a little liquid from vegetables and serve