Couscous with Seven-Vegetable Tagine

Yet another recipe from The Mediterranean Vegan Kitchen. If you don't have it yet - get it! It's an excellent book with simple, delicious recipes, using wholesome ingredients (no fake meats/cheese)!

Couscous with Seven-Vegetable Tagine

Makes at least 6 main course servings:

1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
Green onions, chopped
5 cups vegetable or "chicken" broth
2 medium tomatoes, chopped
1 potato, peeled & chopped
1 medium carrot, peeled & sliced
1 cup fresh or frozen green peas
4 medium asparagus stalks, or 8 thin stalks
2oz fresh large green beans, trimmed
2 cups cooked or canned chickpeas, or other beans
1 medium red bell pepper, coarsely chopped
1 small zucchini, thinly sliced
1 tablespoon harissa sauce or crushed red pepper flakes
2 cups instant couscous, pref. whole wheat
1.5 tablespoons lemon juice (juice from 1/2 lemon)
Salt & pepper, to taste
Optional garnishes, eg. cilantro or black olive slices

~
In a medium stockpot, heat the oil over medium-high hot. Add the yellow and green onion, and cook until softened and lightly golden, about 1-2 minutes. Stir in 2 cups of the broth, the tomatoes, potato, salt, and pepper; bring to boil over a high heat. Add the carrots and fresh peas, asparagus, and large green beans, if using; return to a boil. (If using the frozen peas, thin asparagus, and small green beans, just add the carrots and cook for 10 minutes, then add the vegetables in the next step with the chickpeas.) Add the chickpeas (or other beans), red bell pepper, zucchini, and crushed red pepper flakes, if using; bring to a boil over medium-high heat. cover, reduce the heat, and simmer gently until the vegetables are tender, 7 to 10 minutes.

Meanwhile, in a large saucepan, bring the remaining 3 cups of broth to a boil. Stir in the couscous and the lemon juice. Cover and remove from the heat. Let stand until all the broth is absorbed, 7 minute. Uncover and fluff with a fork.

Just before serving, add any garnishes and harissa (if using), to the stewed vegetables, stirring well to combine. Season with additional salt/pepper, to taste. Serve over the hot couscous.

^Maya's version, with black olive slices, and 1 cup black beans + 1 cup lentils instead of the chickpeas.