Ingredients
-
2
-
1
-
2
-
1
-
1
-
1/2
-
1/2
-
1/4
-
3
-
1
-
2
-
8
-
1
-
1 1/2
-
1
Directions
Seven Vegetable Couscous, In ‘Vegan Fire and Spice’ by Robin Robertson, In ‘Vegan Fire and Spice’ by Robin Robertson
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Steps
|
1
Done
|
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
Done
|
Stir in the Broth, Sweet Potato, Carrots, and Green Beans; Bring to a Boil. |
|
3
Done
|
Decrease Heat to Medium; Cover, and Simmer For 10 Minutes. |
|
4
Done
|
Add in Zucchini, Chickpeas, Tomatoes, and Salt to Taste; Simmer Another 10 Minutes, Until All the Vegetables Are Tender. |
|
5
Done
|
Stir in the Peas and Remove from the Heat. |
|
6
Done
|
in a Saucepan, Bring 2 Cups of Salted Water to a Boil; Add the Couscous and Raisins; Cover, and Remove from the Heat. |
|
7
Done
|
Let Stand 10 Minutes, Then Add Parsley and Fluff With a Fork. |
|
8
Done
|
Mound the Couscous in the Center of a Large Platter and Surround With the Vegetables. |
|
9
Done
|
Serve the Harissa Sauce on the Side. |
