2 Onions; sliced
1 tb Garlic; minced
3 tb Rape seed oil
1/2 ts Sugar
1 tb Harissa; available at
- specialty markets
1/2 ts Saffron
2 tb Cumin seed
1/4 oz Cinnamon stick
1 Bay leaf
2 ts Salt
1 ts Pepper
8 c Water or vegetable stock
1 1/2 lb Canned whole tomatoes;
- squeezed
1 lb Carrots; peeled,
- cut in large pieces
1/2 lb Turnip or celery;
- cut in large pieces
1/2 lb Parsnips, yams or zucchini;
- cut in large pieces
1/2 lb Leeks; cut in large pieces
1/2 lb Eggplant; cubed 1"
2 Peppers; in large triangles
1 c Chickpeas; cooked
1/2 c Raisins (optional)
2 oz Spinach or chard
1 ts Raz El Hanouf; available at
- specialty markets
1 bn Cilantro; chopped,
- reserve 4 sprigs
- for garnish
1 Lemon; juice of (optional)
3 c Couscous; cooked
1 tb Mint; chopped (optional)
MMMMM-----------------------HARISSA SAUCE----------------------------
1 c Tagine liquid
2 tb Harissa
3/4 c Cooked carrots; from tagine
Saute onions and garlic in oil with the sugar to caramelize. Add
harissa, saffron, cumin, cinnamon, bay leaf, salt, and pepper, and
stir just until fragrant.
Add water, tomatoes. Bring to a boil. Add the hearty vegetables
first--carrots, turnips, parsnips or yams, leeks--cook for
10 minutes.
Add eggplant and peppers cook for another 10 minutes. Add the
chickpeas, raisins, spinach, raz el hanouf, and bring to a boil.
Remove from heat. Add the chopped cilantro and optional lemon
juice. Taste and adjust the seasoning. It should be sweet and
spicy. Toss the cooked couscous with the mint.
For the sauce. Put the liquid, Harissa and carrots into a blender.
Puree until smooth.
Serve in four large soup bowls. Use a custard cup to make a mold of
couscous in the middle of the bowl. Ladle the vegetables around the
couscous. Garnish with a sprig of cilantro and a dollop of Harissa
sauce or serve the Harissa sauce in a small bowl on the side.
