Ingredients
- 1⅔ cups (310 g) couscous
- 1¼ cups (155 g) raisins
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh coriander
- 1 tablespoon lemon juice
- chilli sauce to taste
- pinch of ground cinnamon
- 1–2 tablespoons orange flower water
- Vegetable stew
- 3 tablespoons extra virgin olive oil
- 2 large onions, chopped
- 4 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 teaspoon chilli powder
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ½ teaspoon cloves
- ½ teaspoon coriander
- ½ teaspoon ginger
- 1 can chopped tomatoes, about 400 g
- 1.5 litres vegetable stock, preferably homemade
- 200 g pumpkin, cut into chunks
- 1 orange sweet potato, cut into chunks
- 2 stalks celery, sliced
- 1 carrot, cut into chunks
- 1 turnip, cut into chunks
- 100 g green beans, cut into short lengths
- 1 zucchini, cut into chunks
- 1 can chickpeas, about 400 g, drained
Preparation
- To make the vegetable stew, heat the oil in a large saucepan or stockpot.
- Add the onions and half the garlic, and cook until they are slightly softened.
- Stir in the cumin, chilli powder, cinnamon, turmeric, cloves, coriander and ginger.
- Cook for a few seconds.
- Add the tomatoes with their juice, the stock, pumpkin, sweet potato, celery, carrot, turnip and beans.
- Bring to the boil, then reduce the heat and simmer for 15–20 minutes or until the vegetables are tender.
- Stir in the zucchini, chickpeas and remaining garlic.
- Cook for a further 15 minutes or until all the vegetables are quite tender.
- Traditionally, the vegetables for couscous are cooked until they are falling apart, but for a fresher result, cook only until the vegetables are tender and beginning to soften, but are not mushy.
- Meanwhile, place the couscous and raisins in a large bowl.
- Add 1 cup (250 ml) boiling water and mix well to moisten all the couscous.
- Set aside to soak for 5 minutes.
- When the vegetables have finished cooking, ladle 2 cups (500 ml) of the hot liquid from them over the couscous.
- Cover and set aside to soak for 10 minutes.
- Cover the vegetables and remove from the heat.
- Meanwhile, make the harissa sauce.
- Ladle a further ¾ cup (185 ml) hot cooking liquid from the vegetables into a bowl and stir in the ground cumin, chopped coriander and lemon juice.
- Add chilli sauce.
- To serve, reheat the vegetable stew, if necessary.
- Fluff up the couscous with a fork, then mound it on a platter or in a large bowl and sprinkle with the cinnamon and orange flower water.
- Ladle some of the vegetable stew over the couscous and serve the rest separately.
- Serve the spicy harissa sauce on the side.
Serves 8
Preparation: 40 minutes, plus 15 minutes standing
Cooking: about 35 minutes