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1
Saute onions in oil in a heavy skillet unil soft and tender. Add the ginger root, cinnamon, cumin, coriander and a pinch of cayenne pepper; saute 1 minute longer. Add broth or water, stir to deglaze skillet, and transfer to the bottom section of a large steamer.
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2
Cut the carrots into 2-inch lengths, with the thick upper portion cut lengthwise into fourths. Place in the upper portion of the stesmer. Bring to the broth and its aromatics to a boil, cover carrots and steam 8 to 10 minutes or until tender. Set the upper section of the steamer with carrots aside.
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3
To the boiling aromatic broth, add the harissa or chile sauce, honey, dates, apricots and lemon juice. Bring to a simmer, cover and cook over low heat until the sauce is reduced and thickened, about 10 minutes. Add carrots to the sauce, taste and correct seasoning, adding more cayenne pepper for heat, or salt if needed.
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4
Place the couscous in a bow or small pan. Add boiling liquid according to directions on the box. Cover and set aside for 5 minutes. Uncover, fluff with a fork and transfer to a large shallow serving bowl. Spoon enough of the carrots and fruits over it for presentation, garnishing it with mint and lemon quarters. Serve the rest along with the sauce in a covered tureen for self-service at the table.
