Makes 6 to 8 servings.
In large pot, sauté until slightly brown:
1 T. olive oil
2 small yellow onions, thinly chopped
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Add, and cook a few minutes:
1 T. ground cumin
1 T. paprika
1 T. ground coriander
1/2 tsp. ground cinnamon
1/4 tsp. saffron
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Add, and simmer, covered, for about 20 minutes:
4 to 6 carrots, chopped in 1-inch pieces
1 small turnip, chopped in 1/2-inch pieces
1 28-ounce can whole tomatoes
1 1/2 tsp. Harissa paste
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Add, and continue simmering, covered, until all the veggies are very soft,
about 30 minutes:
1/2 small green cabbage, chopped in large chunks
1 sweet potato, peeled and chopped in large chunks, about 2-inch pieces
1 19-ounce can chick peas, rinsed and drained
Add a bit of water if the couscous starts to stick
or if a more liquid base is preferred.
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Add, to taste:
salt
freshly ground black pepper
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Optional: serve with cooked couscous grain.
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