Antony Worrall Thompson

Couscous with Seven Vegetables

½ cup red onion, chopped
3 cloves garlic, chopped
2 cups vegetable stock
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon saffron threads
1 teaspoon ground ginger
3 small green peppers, cored and cut into thin strips
4 small turnips. peeled and cut into thin slices
¾ pound (350g) carrots, peeled and cut into thin strips
¾ pound (350g) white cabbage, quartered and left attached to the base
¾ pound (350g) zucchini, cut into thin strips
¾ pound (350g) eggplant, cut into thin strips
¾ pound (350g) peas
1 large can tomatoes
2 teaspoons harissa*
1 18 ounce (500g) packet couscous
Salted almonds to garnish

In a large stockpot, fry the spices with the olive oil, add the stock and bring to the boil, add the tomatoes and simmer. Add the peppers, turnips, carrots, white cabbage and salt to the pan and simmer for a further 15 minutes.

Add the zucchini and eggplant. Cover and leave to simmer for 15 minutes.

In a large bowl, pour almost boiling water over the couscous and leave for 10 minutes. Allow to cool and add the couscous to the couscousier,** and steam it over the simmering vegetable mix for 10-12 minutes.

Spoon the couscous into a ring around the serving dish, spoon out the vegetable mix into the center of the dish.

Add salted almonds to garnish.

*Harissa is a spicy North African chili paste used as a condiment. It is often mixed with olives, served with salads, stews of couscous. You can find it sold in small tubes in the condiment section of your grocery store, middle eastern, or Mediterranean markets, or you can make your own according to the recipe provided.

** A couscousier is a special pot used to steam couscous on a perforated top part while the stew cooks on the bottom part.

In lieu of a couscousier, a colander set over a large stockpot will do.

Harissa

4 ounces (115g) dried chillies, soaked overnight
8 garlic cloves, chopped
½ tablespoon ground coriander
1 tablespoon ground caraway
2 tablespoons mint, chopped
2 tablespoons cilantro leaves, chopped
1tbsp parsley leaves, chopped
½ tablespoon rock salt
1 tablespoon tomato purée
1 tablespoon sugar
2 tablespoon extra-virgin olive oil

Simmer the chilies for 2 minutes in a little water and soak for 1 hour. Drain.

Blend with all the remaining ingredients in a food processor until smooth. Pass through a sieve to remove any lurking chili seeds.

Put in a sterilised glass jar, dribble extra olive oil over the surface to create an airtight seal. Refrigerate.