Tunisian Couscous with Seven Vegetables

Ingredients

• 3 cups Couscous
• 2 tbsp Olive oil
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 2 medium Carrots, peeled and chopped
• 2 medium Zucchini, chopped
• 1 medium Eggplant, chopped
• 2 medium Potatoes, peeled and cubed
• 1 Bell pepper, chopped
• 1 can Chickpeas, drained and rinsed
• 2 tbsp Tomato paste
• 1 28 oz can Diced tomatoes
• 4 cups Vegetable broth
• 1 tbsp Harissa paste
• 1 tsp Cumin
• 1 tsp Coriander
• 0.25 cup Fresh cilantro, chopped

Instructions

1. 1Set aside the 3 cups of couscous.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat, which is approximately 350°F (175°C). Add the 1 large onion, chopped, and cook for 4 to 6 minutes, stirring occasionally, until it appears softened and translucent. Add the 4 cloves of garlic, minced, and cook for 1 minute more, stirring constantly, until it smells fragrant.
3. 3Add the 2 medium carrots, peeled and chopped into 1/2-inch pieces; the 2 medium zucchini, chopped into 1/2-inch pieces; the 1 medium eggplant, chopped into 1/2-inch pieces; the 2 medium potatoes, peeled and cubed into 1/2-inch pieces; and the 1 bell pepper, chopped into 1/2-inch pieces. Cook these vegetables for 5 to 7 minutes over medium heat, stirring occasionally, until they begin to soften slightly.
4. 4Stir in the 1 can of chickpeas, drained and rinsed; the 2 tablespoons of tomato paste; the 1 28 oz can of diced tomatoes; the 4 cups of vegetable broth; the 1 tablespoon of harissa paste; the 1 teaspoon of cumin; and the 1 teaspoon of coriander. Stir all ingredients together until they are well combined.
5. 5Increase the heat to medium-high to bring the mixture to a gentle simmer, which is about 200-210°F (93-99°C). Once simmering, reduce the heat to low, approximately 180-190°F (82-88°C), and cover the pot. Let it simmer for 20 to 25 minutes, or until the potatoes and carrots are easily pierced with a fork and all other vegetables are tender; the broth should smell fragrant and appear slightly thickened.
6. 6Stir in the 0.25 cup of fresh cilantro, chopped, until it is evenly distributed throughout the vegetable mixture.
7. 7Serve the hot vegetable mixture immediately over the 3 cups of couscous.

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