Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Yield
8 servings (serving size: 3/4 cup squash mixture, 1/2 cup couscous, and 1 lemon wedge)

Harissa is a fiery spice paste used in Moroccan cooking. Look for it at Middle Eastern markets.

How to Make It

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Simple Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.

Step 2

Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

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