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1
If using dried chickpeas, place them in a bowl or other container, add 5 to 6 cups (1.2 to 1.4 L) water, cover, and refrigerate overnight. The next day, drain and rinse the chickpeas. In a medium saucepan, bring the chickpeas and about 6 cups (1.4 L) fresh water to a boil over high heat. Reduce the heat to medium-low and simmer for 1 to 1 1/2 hours, or until the chickpeas are tender. Remove from the heat, drain, and set aside. If using canned chickpeas, drain, rinse under cold running water, and set aside.
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2
In the stockpot, heat 1 tablespoon of the vegetable oil over high heat until hot. Add the spinach, reduce the heat to medium-high, and cook, stirring frequently, for 2 to 3 minutes, or until the spinach wilts. Season with 1/4 teaspoon each salt and pepper, transfer to a small bowl, and set aside.
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3
In the same pot, heat 2 tablespoons vegetable oil over medium-high heat until hot. Add the onion and garlic and reduce the heat to medium. Cook, stirring frequently, for 3 to 4 minutes, or until the onion is translucent.
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4
Add the chickpeas, carrot, zucchini, yellow squash, bell pepper, cumin, and turmeric and cook over medium heat, stirring frequently, for about 5 minutes. Add the stock, raise the heat to high, and bring to a boil. Reduce the heat to low and add 1 3/4 teaspoon salt and 1/4 teaspoon pepper.
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5
Stir in the couscous and turn off the heat. Cover the pot and leave on the stove for 5 minutes. Remove the cover and fluff up the couscous with a fork. Replace the cover and let sit for another 5 minutes. Remove the cover and fluff up the couscous again. Taste the couscous. If too chewy, cover and let stand for another 5 minutes.
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6
While the couscous is steaming, chop the reserved spinach and drain off any excess liquid. Set aside.
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7
In a small bowl, stir together the yogurt,
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8
, and 1/2 teaspoon salt until well blended. Set aside.
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9
When the couscous is done, add the spinach, cilantro, and mint and stir to combine. Divide the couscous equally among six shallow bowls and set aside in a warm spot.
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10
In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Working in batches if necessary to prevent crowding, carefully crack each egg directly into the pan, keeping the yolk intact. Season each egg with a pinch each of salt and pepper. Pour 1 to 2 tablespoons water into the pan, cover, and cook for 3 to 4 minutes, or until the tops of the egg whites are opaque and set and the yolks are still runny. Using a spatula, top each serving of couscous with an egg. Repeat with the remaining eggs if cooking in batches.
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11
Garnish each bowl with a generous spoonful of the yogurt and a lime wedge before serving, and pass the remaining yogurt at the table. The lime and the
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12
yogurt are crucial condiments to the couscous, so make sure everyone uses both!
