Tunisian Couscous with Seven Vegetables

Ingredients

• 3 tbsp Olive oil
• 2 medium Onion
• 4 cloves Garlic
• 2 medium Carrots
• 2 medium Zucchini
• 1 medium Eggplant
• 1 medium Sweet potato
• 1 medium Turnip
• 1 15oz can Canned chickpeas
• 1 14.5oz can Canned diced tomatoes
• 6 cups Vegetable broth
• 2 tsp Harissa paste
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 tsp Cinnamon
• 2 cups Couscous
• 0.5 cup Raisins

Instructions

1. 1Heat the 3 tbsp Olive oil in a large (e.g., 6-quart / 5.7-liter) heavy-bottomed pot or Dutch oven over medium heat (325-350°F / 160-175°C). Add the 2 medium Onions, cut into 1/2-inch dice, and the 4 cloves Garlic, minced. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and softened.
2. 2Add the 2 medium Carrots, cut into 1/2-inch thick rounds, the 1 medium Sweet potato, peeled and cut into 1/2-inch cubes, and the 1 medium Turnip, peeled and cut into 1/2-inch cubes. Stir in the 2 tsp Harissa paste, 1 tsp Cumin, 1 tsp Coriander, and 0.5 tsp Cinnamon. Cook for 5 minutes, stirring frequently, until the spices are fragrant.
3. 3Add the 2 medium Zucchini, cut into 1/2-inch thick rounds, and the 1 medium Eggplant, cut into 1/2-inch cubes. Stir in the 1 15oz can Canned chickpeas (drained and rinsed), the 1 14.5oz can Canned diced tomatoes (undrained), and the 6 cups Vegetable broth.
4. 4Bring the mixture to a gentle simmer over medium-high heat (350-375°F / 175-190°C). Once simmering, reduce the heat to low (200-225°F / 95-105°C), cover the pot, and cook for 30-40 minutes. The stew is done when the vegetables are tender when pierced with a fork, and the broth has thickened slightly.
5. 5Remove the pot from the heat. Stir in the 2 cups Couscous. Cover the pot tightly and let it stand for 5-7 minutes, allowing the couscous to absorb the liquid and become tender. Fluff the couscous gently with a fork.
6. 6Ladle the Tunisian Couscous with Seven Vegetables into serving bowls. Garnish each serving with a sprinkle of the 0.5 cup Raisins.

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