INGREDIENTS
1-2 cups couscous
1 carrot
1 zucchini
1 leek
1 butternut squash
2 stalks celery
1 onion, quartered
4 cloves garlic
1 can crushed tomatoes
1 can chickpeas
ginger powder
turmeric powder
cumin
extra virgin olive oil
harissa paste
DIRECTIONS
Boil all the vegetables in a pot of salted water spiced with the ginger, turmeric, and cumin. When the vegetables are tender, add the tomatoes and chickpeas. Pour the broth over the couscous, cover for five minutes, then stir in olive oil. Plate the couscous, top with the vegetables and broth. Serve with harissa.
