Tunisian Couscous

Excellent spicy dish.

• Ready In: 1 hr 50 mins
• Serves: 3-4
• Yields: 4 cups

Ingredients

• 2  cups  uncooked couscous
• 2  tablespoons olive oil
• 1  large onion, cubed
• 1  large green pepper, cubed
• 1  large zucchini, cubed
• 2  potatoes
• 2  carrots
• 14  ounces chickpeas
• 4  tablespoons tomato paste
• 1  tablespoon  chili paste or 1  tablespoon harissa
• 1⁄2 tablespoon paprika
• 1⁄2 tablespoon cinnamon
• 1⁄2 tablespoon cumin
• 1  teaspoon  salt and pepper

Directions

1. Saute onion and olive oil in a saucepan over medium heat.
2. Add tomato paste, chickpeas, and 1 cup of water, and allow to boil for 15 minutes.
3. Cut vegetables, place them into pot, add 4 1/4 cup of water, and bring to a boil. Allow to cook for 30-45 minutes, or until veggies are cooked.
4. To prepare couscous, place it into a colander or sifter, replacing about 1 cup water with tomato sauce. (NOTE: I used couscous that only needed to sit in hot water for 5 minutes to cook. When doing so, I used 1 cup water and 1 cup of the sauce).
5. Place couscous in a large bowl, pour some of the sauce over it, and arrange vegetables on top.