Couscous with Vegetables

Perhaps your new favorite bean dish:

(The ml amounts for chickpeas and couscous come from the cup measure).

Soak chickpeas in cold water for one night. Drain and simmer in a large saucepan over low heat for 90 min. Heat oil in a heavy saucepan. Cook onion with cinnamon over low heat until soft. Add melanzani, carrots and potatoes. Cover and simmer at moderate temperature for 10 min, stirring occasionally. Add pumpkin, new spice and harissa. Add boiling water. Add chickpeas, beans and zucchini. Cover and simmer on low heat for another 15 min. Just before serving, stir in tomatoes. Garnish with parsley and cilantro.

Pour boiling hot water over couscous. Fold in butter and let stand for 10 min. Now steam with closed lid at low temperature for 5 min.

Serve couscous with vegetables.

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