Tunisian Couscous with Seven Vegetables

Ingredients

• 1.5 cups Couscous
• 3 tablespoons Olive oil
• 1 large Onion
• 4 cloves Garlic
• 2 medium Carrots
• 2 medium Zucchini
• 1 medium Eggplant
• 2 medium Potatoes
• 1 cup Butternut squash
• 1 15 oz can Canned chickpeas
• 1 28 oz can Canned diced tomatoes
• 6 cups Vegetable broth
• 1 teaspoon Harissa paste
• 1 teaspoon Cumin powder
• 1/2 teaspoon Turmeric powder
• 1 stick Cinnamon stick
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Fresh cilantro

Instructions

1. 1To prepare the couscous, pour 1.5 cups of vegetable broth, taken from the total 6 cups of vegetable broth, into a small saucepan and heat it over medium-high heat (375°F / 190°C) until it reaches a rolling boil. In a medium bowl, combine the 1.5 cups of couscous with the boiling 1.5 cups of vegetable broth, cover the bowl tightly with a lid or plastic wrap, and let it stand for 5 minutes; then fluff the couscous gently with a fork and set it aside.
2. 2Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 large onion, finely chopped, and the 4 cloves of garlic, minced, to the pot. Sauté, stirring occasionally, for 5-7 minutes, until the onion is softened and translucent.
3. 3Add the 2 medium carrots, cut into 1/2-inch thick rounds; the 2 medium zucchini, cut into 1/2-inch thick half-moons; the 1 medium eggplant, cut into 1-inch cubes; the 2 medium potatoes, cut into 1-inch cubes; and the 1 cup of butternut squash, cut into 1-inch cubes, to the pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften slightly.
4. 4Stir in the 1 (15 ounce) can of canned chickpeas, drained and rinsed; the 1 (28 ounce) can of canned diced tomatoes with their juices; the remaining 4.5 cups of vegetable broth; 1 teaspoon of harissa paste; 1 teaspoon of cumin powder; 1/2 teaspoon of turmeric powder; and 1 cinnamon stick. Increase the heat to medium-high (375°F / 190°C) and bring the mixture to a rolling boil.
5. 5Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and let it simmer gently for 45-50 minutes. Stir occasionally, every 10-15 minutes, to prevent sticking; the vegetables are done when they are very tender and easily pierced with a fork, and the liquid has thickened slightly.
6. 6Carefully remove and discard the 1 cinnamon stick from the pot. Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper, mixing well to combine all the flavors.
7. 7Spoon the hot vegetable stew and its broth over individual servings of the prepared 1.5 cups of couscous. Garnish each serving with 2 tablespoons of fresh cilantro, roughly chopped.

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