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Title: Couscous with Seven-Vegetable Tagine

2 1/2 T olive oil
1 - large onion, chopped
2 - cloves garlic, slivered
5 C vegetable stock
2 - medium tomatoes, peeled, seeded, and chopped
1 - boiling potato (about 4 oz.), cut into 8 pieces
0 - salt and pepper to taste
1 - small carrot, peeled and sliced into thin rounds
1 C frozen green peas
4 - medium asparagus stalks, trimmed and cut into 2 inch lengths
2 oz. large green beans, trimmed, cut into 2 inch pieces
2 C cooked chickpeas (or one can chickpeas)
1 - medium red bell pepper, coarsely chopped
1 - small zucchini, thinly sliced
1 T harissa sauce of Chinese chile paste
2 C instant couscous
1/2 C fresh cilantro, chopped
1 1/2 T lemon juice

In a medium stockpot, heat 2 tablespoons of the oil over medium heat. Add the onion and garlic and cook until softened and lightly golden, stirring often, about 5 minutes. Stir in 2 cups of the broth, tomatoes, potato, salt, and pepper; bring to a boil over high heat.

Add the carrots and the peas, asparagus, and green beans; return to a boil. (If using frozen peas, thin asparagus, or small green beans, just add the carrots, and add the rest in the next step with the chickpeas.) Cover, reduce the heat, and simmer for 10 minutes.

Add the chickpeas, red bell pepper, zucchini, and crushed red pepper flakes; bring to a boil over medium-high heat. Cover, reduce the heat, and simmer gently until all the vegetables are tender, 7 to 10 minutes.

Cook the couscous.

Just before serving, add the cilantro, lemon juice, and the harissa to the stewed vegetables, stirring well to combine. Serve over hot couscous.

From Mediterranean Vegan Kitchen
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