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1
Make vegetable stew by sauteing one onion (yellow) in one table spoon oil until translucent.
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2
Then add chopped zucchini, turnips, and carrots and saute for an additional 5 minutes. Add salt, pepper, and a teaspoon or two of cumin.
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3
Add 4 cups water and simmer until all vegetables are tender but not overly soft. (It is essential to taste the turnips to make sure they are cooked. An undercooked turnip is about as bad as an undercooked eggplant.
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4
While this simmers, make cous cous according to box directions. Use veggie stock, broth, or bouillon cubes diluted in warm water instead of plain water as directed. Do not add the oil or salt as directed on the box. The stock will add enough flavor.
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5
Heat the chickpeas in a separate pot with a bit of the cooking liquid from the vegetable stew.
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6
Heat the raisins in another pot with a bit of water until the water is simmering or in the microwave for 2 minutes . Turn heat off and allow raisins to plump.
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7
When the vegetable stew is finished, turn heat off, sprinkle chopped cilantro to taste and begin assembly. (If preparing this ahead of time, allow stew to cool and refrigerate. Make chickpeas and raisins when ready to assemble).
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8
In a large bowl, place 2 or 3 large spoonfuls of cous cous grain. Take a laddle of the soup and add a dime sized amount of harrisa paste and dilute in the laddle. Pour the broth and vegetables over the cous cous until wet but not soupy. Then add small spoonful of raisins and chickpeas. Repeat for each person's bowl.
