1 1/2 tbsp extra virgin olive oil
1 medium sweet onion, diced
2 tsp chopped garlic
1 large tomato, chopped large
1 tbsp harissa paste
1/2 tsp cinnamon
1/4 tsp ginger
6 cups vegetable broth
2 zucchini, cut into half moons
1 yellow squash, cut into half moons
4 medium carrots, peeled and cut into 1/2 inch chunks
1 turnip, peeled and cut into 1/2 inch chunks
1 large potato, peeled and cut into 1/2 inch chunks
1 cup of cauliflower, cut into large chunks
1/4 cup fresh parsley
Salt and black pepper to taste
1/2 can of cooked chickpeas drained
4 cups of cooked couscous, as directed on packaging
Optional: 1/4 cup of golden raisins’
1/4 cup of black Moroccan or Nicoise olives
Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant. Stir in harissa, cinnamon, ginger and sauté for another 3 minutes.
Add vegetable broth and bring to a boil. Then add zucchini, squash, carrots, potato, turnip and cauliflower to the pot. Bring to a boil again and lower heat, cover pot and simmer for another 50-60 minutes or until potato is tender and soft.
Season with salt and pepper. Add in 1/2 freshly chopped parsley, olives chickpeas and raisins if using. Simmer for an additional 10 minutes.
Pour cooked couscous onto a large platter. Top with the cooked vegetable stew and remaining parsley. Serve immediately.