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Total Time
1hr 35mins
Prep 1 hr
Cook 35 mins

In 'Vegan Fire and Spice' by Robin Robertson

Ingredients Nutrition

Directions

  1. Heat the oil in a pot over medium heat; add in onions, garlic, cumin, coriander, cinnamon, turmeric, and cayenne; cover and cook for 5 minutes.
  2. Stir in the broth, sweet potato, carrots, and green beans; bring to a boil.
  3. Decrease heat to medium; cover, and simmer for 10 minutes.
  4. Add in zucchini, chickpeas, tomatoes, and salt to taste; simmer another 10 minutes, until all the vegetables are tender.
  5. Stir in the peas and remove from the heat.
  6. In a saucepan, bring 2 cups of salted water to a boil; add the couscous and raisins; cover, and remove from the heat.
  7. Let stand 10 minutes, then add parsley and fluff with a fork.
  8. Mound the couscous in the center of a large platter and surround with the vegetables.
  9. Serve the harissa sauce on the side.