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1
Heat 1/4 cup olive oil in a medium skillet until moderately hot but not smoking.
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2
Add mushrooms and cook, stirring until softened and just beginning to brown.
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3
Remove from heat and set aside.
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4
Heat remaining 1/4 cup olive oil in a large heavy pan until moderately hot, but not smoking.
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5
Add next seven ingredients.
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6
Stir in 1 tablespoon Ras El Hanout.
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7
Cook, covered over medium heat until partially cooked, about 10 minutes.
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8
Stir in 3 cups of vegetable stock.
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9
Continue cooking until the vegetables are tender but not over-done, 20 to 30 minutes.
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10
During the last 10 minutes of the cooking, stir in the reserved portobello mushrooms and the chickpeas.
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11
Season with salt and pepper to taste.
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12
Cover to keep warm.
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13
Rinse couscous in a sieve, add 2 tablespoons Ras el Hanout and salt, to taste.
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14
Let stand for 20 minutes, then separate the grains with your fingers.
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15
Bring remaining 2 cups of vegetable stock to a simmer.
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16
Add couscous and cook over medium heat to steam and heat through.
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17
To serve, mound couscous in the center of platter and surround with the vegetables.
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18
Garnish with mint leaves.
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19
Mix together thoroughly.
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20
In a small dry skillet over medium heat, toast caraway, coriander and cumin seeds until very aromatic, about 2 to 3 minutes.
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21
Shake the pan often to prevent burning.
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22
Remove from heat and let cool to room temperature.
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23
Grind to a fine powder in a spice grinder, coffee grinder, blender or with a mortar and pestle.
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24
Add garlic and salt and grind again until smooth.
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25
Add sweet paprika, red pepper flakes, mint leaves and olive oil and grind until the ingredients are well combined.
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26
The paste will be very thick and dry.
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27
Transfer paste to a small jar and cover with olive oil.
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28
Refrigerate for up to 6 months.
