Moroccan Vegetable Couscous

A bean recipe for every taste:

Chop onion.

Cut the melanzani into 2 cm cubes.

Cut carrots into 5 mm thick slices.

Cut potatoes and pumpkin into 1 cm cubes.

Cut bean pods crosswise into 5 cm pieces.

Cut unpeeled zucchini into 1 cm slices.

Cut tomatoes into eighths.

Chop parsley and cilantro greens.

Soak chickpeas with cold water for one night. Drain, rinse well and simmer in a large saucepan over low heat for 1 ½ hours. Drain.

Heat oil in a large heavy saucepan and saute onion and cinnamon stick over low heat until soft. Add melanzana, carrots and potatoes. Cover and simmer over low heat for 10 minutes until tender, stirring occasionally with a wooden spoon.

Add squash, new spice and harissa. Pour boiling water over mixture and add chickpeas, bean pods and zucchini. Simmer gently for another 15 minutes with the lid on. Add tomatoes just before serving. Garnish with fresh parsley and cilantro greens. Sprinkle with pepper.

For the couscous, pour boiling water over couscous in a baking dish. Mix in butter and let sit for 10 min. Steam in a saucepan with tight-fitting lid at low temperature for 5 min. Serve with vegetables.

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