Couscous with vegetable stew

Wash and peel the vegetables, cut them all into equal pieces so they cook more or less at the same time.

Put coriander and cumin seeds in a mortar and grind finely, or use powder.

Add them together with the peanut oil and other dry spices: ginger, garlic, and harissa in a large stew pot.

Let them sauté in oil until the wonderful aromas are released.

Add tomato paste and deglaze with broth.

Mix everything well and add all the chopped vegetables except for the zucchini. The zucchini has a shorter cooking time.

Let simmer for 30 minutes and season with pepper and salt. Now add the zucchini, chickpeas, and raisins and let simmer for another 10-15 minutes.

Steam or cook semolina as stated on the package; here I used hand-rolled M’hamsa, a pearl couscous.

If nothing is stated on the package, put 1 part semolina and 2 parts water in a bowl, cover with a plate, and let it rest for about 5 minutes. Fluff with a fork. Place the semolina in a large dish, arrange all the vegetables in a circle on top, and place the chickpeas and raisins in the center, keeping the broth aside to serve at the table.

Serve extra harissa on the side if you like it spicy.