Vegetable Couscous with Harissa

From Glamour Magazine, July 1992

Vegetable Couscous
2 small onions, coarsely chopped-- (about 1 cup)
2 Tablespoons olive oil
1 small eggplant, cubed-- (about 1 cup)
3 large carrots, diagonally sliced
2 cups chicken broth
1 can whole tomatos (8-oz can)
1 stick cinnamon
1/2 teaspoon salt
1 large zucchini, halved lengthwise-- and sliced
1 cup whole green beans, trimmed-- about 1/4 lb.
1 16 oz can chick-peas, drained
1/2 cup raisins
Coucous for 6 servings
Chopped cilantro (optional)

In a large skillet over medium heat, cook onions in oil until tender but not browned, about 5 minutes. Add eggplant, carrots, broth, tomatoes and their liquid, cinnamon and salt. Over high heat, bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Add zucchini and remaining ingredients, except couscous and cilantro, and cook 5 to 7 munutes longer or until all begetables are tender.

Meanwhile, prepare couscous as label directs. To serve, spoon some couscous into each of 6 shallow bowls. Ladle some vegetables and broth on top of couscous. Garnish with chopped cilantro, if desited. Add a bit of Harissa (see recipes) to spice up the dish.


Harissa
4 teaspoons red pepper flakes, crushed
1 clove garlic, minced
1 teaspoon ground cumin
3 Tablespoons olive oil
2 Tablespoons tomato paste
2 Tablespoons lemon juice, freshly squeezed

In a small bowl combine red pepper flakes, garlic and cumin.  Using a fork, blend in oil, then tomato paste and lemon juice.  Makes about 1/4 cup.