Tunisian Couscous with Seven Vegetables

Instructions

1. Prepare the couscous
   Place the couscous in a large bowl. Drizzle 1 tablespoon of olive oil over it and mix with your fingers to coat the grains. Add 1 cup of warm water and fluff with a fork. Cover with a clean kitchen towel and set aside.
2. Start the broth
   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the tomato paste, harissa, cumin, coriander, and cinnamon stick. Stir and cook for 2 minutes until fragrant.
3. Add vegetables
   Add the carrots, turnip, and sweet potato to the pot along with the vegetable broth or water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes.
4. Continue cooking
   Add the zucchini, cabbage, and chickpeas to the pot. Simmer for another 20-25 minutes until all vegetables are tender but not mushy. Season with salt and pepper to taste.
5. Steam the couscous
   While the vegetables are cooking, set up a couscous steamer (couscoussier) if you have one, or use a colander lined with cheesecloth placed over the vegetable pot. Steam the couscous for 20 minutes, then remove and fluff with a fork. Add 1/2 cup of warm water and 1 tablespoon of olive oil, mix, and steam for another 10 minutes.
6. Final fluffing
   Transfer the couscous to a large serving dish. Break up any lumps with a fork and fluff well. Create a well in the center for the vegetables.
7. Serve
   Using a slotted spoon, arrange the vegetables in the center of the couscous. Ladle some of the broth over the couscous and vegetables. Serve the remaining broth in a separate bowl so guests can add more to taste.