Harissa, a thick, blistering hot red chile paste, is often served as a condiment with couscous in the Middle East. Find canned harissa in ethnic markets, or make your own; it keeps well in the refrigerator.
2 (14 1/2-ounce) cans vegetable broth, undiluted
4 small round red potatoes, peeled and quartered
4 medium carrots, scraped and cut into 1 1/2-inch pieces
1 large sweet red pepper, seeded and cut into 1-inch pieces
3 tablespoons raisins
2 small zucchini, cut into 1/2-inch pieces
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
1 cup couscous, uncooked
2 tablespoons sliced almonds, toasted
How to Make It
Combine first 3 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Remove vegetables with a slotted spoon; keep warm. Reserve 3 cups broth; set aside.
Coat a large nonstick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add onion, and saute 3 to 5 minutes or until tender. Add garlic; saute 30 seconds.
Add ginger and next 4 ingredients; stir well. (Mixture will be dry.) Gradually add 1 1/2 cups of the reserved broth, stirring constantly. Cook, stirring constantly, 2 minutes or until thickened and bubbly. Stir in 1 tablespoon Harissa.
Add beans, red pepper, and raisins. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until beans are tender. Add zucchini and reserved potato and carrot. Cook, covered, 5 minutes or until zucchini is tender. Add 1/4 teaspoon salt and next 4 ingredients; stir mixture well.
Bring remaining 1 1/2 cups broth and remaining 1/4 teaspoon salt to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Place couscous on a serving dish. Spoon vegetable mixture over couscous; sprinkle evenly with almonds. Serve with additional Harissa, if desired.