Couscous with Vegetables

Serves 4

Ingredients

1 red pepper
1 large onion
3 zucchinis
3 carrots
2 turnips
1/4 lb of green beans
1 stick of celery
1 can of chickpeas
3 tbsp tomato paste
*2 tsp ras el hanout
4 tbsp olive oil
1 small bunch of coriander
2 cups couscous grains
2 cups of water
Salt

*Ras al hanout is a Moroccan spice that is available in well-stocked grocery stores. It is typically made up of coriander, cumin, cinnamon, ginger, black pepper, turmeric, paprika, cardamom, nutmeg, and cloves.

Preparation

For the Vegetables

1. Clean the pepper, zucchini, carrots, turnips and celery. Peel the carrots and turnips. Seed the pepper. Trim the green bean ends. Peel the celery stalk. Cut all the vegetables into pieces.

2. Peel and slice the onion. In a casserole dish, add a tablespoon of olive oil and cook the onion slowly over low heat with the lid on. Soften the onion but do not brown it.

3. Add the vegetables and sauté for a few minutes. Remove the green beans and set aside. Add the ras el hanout and tomato paste. Add salt, mix and cover with water.

4. Cook over low heat covered for 30 minutes. Add the green beans and cook for another 5 minutes. Drain and rinse the chickpeas. Add them to the casserole 10 minutes before the end of cooking. Adjust the seasoning if necessary and sprinkle with chopped coriander.

For the Couscous

1. In a large salad bowl, pour two cups of couscous grains.

2. Add salt and 3 tablespoons of olive oil. Fluff with a fork before adding two cups of boiling water. Cover and let sit for 5 minutes. Fluff again with a fork.

Serve the couscous and vegetables in their broth.