Divine CousCous with Harissa

Ingredients, in order of adding to a large pot or pan:

1 1/2 tbsp extra virgin olive oil 1 medium sweet onion, sliced - glaze 2 tsp chopped garlic

1 tin of cooked chickpeas

pepper 1 tbsp tomato paste 1/4 tsp cinnamon

1/4 tsp cumin 1/4 tsp ginger 2 lbs sweet potatoes peeled and chopped into 1-inch chunks (slightly pre-boiled)

2 courgettes, sliced 3 carrots, peeled and cut into 1/2 inch chunks 1 red pepper, gutted and sliced

1 1/2 vegetable stockcubes or equivalent broth (approximately 1/2 liter)

Add enough water if using stockcubes to simmer until carrots are tender!

Serve with:

1/4 cup raisins, soaked in boiling water for 2 minutes 1/4 cup roasted almonds Salt and black pepper to taste 2 cups couscous, pre-soaked in the broth (for gluten free substitute quinoa)

2 tbsp harissa mixed with some broth (make sure it's not too runny!)

Enjoy!