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1
Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion.
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2
Cook, stirring, until it is tender, about 5 minutes, and stir in a generous pinch of salt, the garlic and the spices.
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3
Stir together for about half a minute, until the garlic is fragrant, and add the drained chickpeas, 2 quarts water and the bouquet garni.
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4
Bring to a gentle boil, reduce the heat, cover and simmer 1 hour.
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5
Add the tomato paste, the harissa and salt to taste.
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6
Bring back to a simmer and simmer 45 minutes to an hour, until the chickpeas are tender.
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7
Remove 1 cup of the broth to flavor the couscous.
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8
Reconstituting and steaming the couscous: In a large microwave-safe bowl combine the couscous and salt to taste.
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9
Drizzle the remaining olive oil over the couscous and add the cup of broth you removed from the stew.
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10
Stir well, or moisten your fingers and rub the couscous with them to evenly distribute the oil and broth.
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11
Add enough water to cover by 1/2 inch and let sit for 20 minutes, or until all of the liquid is absorbed.
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12
Stir every 5 minutes with a wooden spoon or rub the couscous between your moistened thumbs and fingers, so that the couscous doesn't lump.
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13
The couscous will now be fairly soft; fluff it with a fork or with your hands.
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14
The traditional way to finish reconstituting the couscous is to place it above the simmering stew for 45 minutes.
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15
I find, however, that steaming it in a microwave results in perfectly fluffy couscous.
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16
Cover the bowl tightly with plastic and pierce the plastic with the tip of a paring knife.
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17
Heat at 100 percent power for 3 minutes.
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18
Remove from the microwave carefully and allow to sit for 1 minute.
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19
Carefully remove the plastic and fluff with forks or a spoon.
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20
Cover again with plastic and microwave for 2 to 3 more minutes.
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21
Be very careful when you remove the plastic as the couscous will be steamy.
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22
You can reconstitute the couscous a day ahead and reheat in the microwave shortly before serving.
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23
Shortly before serving, stir in the spinach and the mint.
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24
Simmer 5 minutes.
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25
Taste and adjust seasonings.
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26
The stew should be spicy and flavorful.
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27
Serve the couscous in wide bowls or mound onto plates and top with the stew.
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28
Pass more harissa at the table.
