Tunisian Vegetable Stew

Harissa is a hot chili paste used traditionally in Moroccan and Tunisian cooking.  It is a wonderful condiment to have on hand to spice up many different dishes!  Look for it in the ethnic cooking section or the specialty deli section at Whole Foods Market or PCC.

For the stew:

2 onions                                              

2 stalks of celery                              

4 carrots                                              

3 cloves garlic                                    

1/3 cup olive oil                                

2 teaspoons harissa                                        

1 lb rutabaga

1 parsnip

1 red onion

1 teaspoon ground turmeric

½ teaspoon ground ginger

½ cup dried apricots

28 oz can of diced tomatoes

3 cups chicken or vegetable stock

freshly ground black pepper and salt to taste

For the couscous:  (May substitute quinoa or brown rice.)

4-1/2 cups couscous                      

½ teaspoon ground cumin          

½ teaspoon ground coriander

2 teaspoons salt

7 cups boiling water

Optional garnishes:

seeds of one pomegranate        

chopped cilantro

To make stew:

1.     Peel and roughly chop the regular onions, two of the carrots, and the garlic.  Roughly chop the celery.  Add all to a food processor, and grind to a fine mush.  Set aside

2.     Peel and halve the red onion, cutting into thin half moons.  Peel and roughly chop the remaining carrots, the rutabaga and the parsnip.

3.     Heat the oil in a large kettle.  Add the processed vegetables, and cook until softened.  Add the red onion, and sauté gently for a few minutes.  Add the rest of the chopped vegetables and toss all with the oil and processed vegetables.  Sprinkle the seasonings over all.  Allow the vegetables to heat until slightly softened.  Snip the dried apricots into fourths and toss into the kettle.  Stir in the tomatoes.

4.     Add the stock and harissa, stirring again.  Bring to a boil.  Cover and cook at a gentle simmer for at least an hour, until vegetables are softened.

To make couscous:

1.     Mix together all ingredients except for boiling water in a large glass bowl. 

2.     Heat water to boiling, and stir into couscous mixture.  Cover and let stand for 15 minutes.

3.     Fluff the couscous with a fork.

To serve:

Place vegetable stew over a bed of couscous, brown rice, or quinoa. Garnish with pomegranate seeds and fresh cilantro.  Enjoy!

Serves 8-10

Preparation time: about 1 hour and 15 minutes.

Adapted from a recipe in Nigella Lawson’s cookbook, “Feast: Foods to Celebrate Life”