Vegetable Couscous

I asked my German host family what they'd like to eat for dinner--was there anything typically French they'd like to have? They had no particular wishes, so Sami suggested couscous, which is what his parents like to serve guests. We all agreed that was a good idea. Since they don't eat much meat, I made up a vegetarian version, and it came out great.

I used raz al-hanout, a North African spice mix, in my couscous, but if you don't have it, I would use a bit more cumin, some coriander, and maybe some curry powder.

Vegetable Couscous

2 T. olive oil

2 medium onions, diced

Salt and pepper

1 red pepper, diced

4 carrots, peeled and cut into 1/2-inch chunks

1 large clove garlic, minced

1 T. cumin

1 T. raz al-hanout

1/4 t. red pepper flakes (increase if you want this spicy)

1 large can crushed tomatoes

2 large potatoes, peeled and cut into 1/2-inch chunks

2 medium zucchini, cut into 1/2-inch chunks

1 can chickpeas, drained and rinsed

1 bag baby spinach

Couscous--about 1/3 cup per person

Butter

In a large pot over medium heat, heat the olive oil. Add the onion along with some salt and pepper, and sauté until translucent. Add the pepper and carrots and continue to sauté for another 5 minutes or so. Add the garlic and spices and sauté another minute. Your kitchen should smell really good. Add the tomatoes and about half a can of water, stir that well, and then add the potato chunks. Cover and turn down the heat to medium low; cook for about 20 minutes or until the potatoes are just about tender. Add the zucchini and chickpeas and cook for another 10 minutes. Add the spinach and cook for another 5 minutes. Check the seasoning.

Cook the couscous according to package directions. When it's cooked, add a bit of butter and fluff with a fork or with your fingers. Serve the vegetable stew over the couscous--with harissa on the side, of course.