Harissa is a fiery-hot condiment available in Middle Eastern markets.
2 teaspoons olive oil
1 3/4 cups diced onion
2 tablespoons tomato paste
1 1/2 teaspoons dried mint flakes
1/2 teaspoon crushed red pepper
6 garlic cloves, crushed
2 peeled baking potatoes, each cut into 6 wedges (about 1 pound)
2 cups (1-inch) red bell pepper strips
2 cups (1-inch) green bell pepper strips
1 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
3 cups chopped seeded tomato (about 2 pounds)
3 cups water
1 teaspoon harissa (optional)
3/4 cup uncooked couscous
3 tablespoons chopped fresh parsley
How to Make It
Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through potatoes); cook 10 minutes, stirring occasionally. Add the bell peppers, salt, and chickpeas; saute for 5 minutes. Stir in tomato and water. Bring to a boil; partially cover, reduce heat, and simmer for 25 minutes or until the potatoes are tender. Remove vegetables with a slotted spoon. Set aside; keep warm. Reserve 1 cup of cooking liquid.
Bring reserved cooking liquid to a boil in a medium saucepan; stir in harissa, if desired. Gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Serve with vegetables; sprinkle with chopped parsley.