Tunisian Koskous

1.In a large bowl, combine the couscous, vegetable broth, olive oil, and salt. Let it sit for 10 minutes to allow the couscous to absorb the liquid.

2.Fluff the couscous with a fork to separate the grains.

3.In a large pot, heat some olive oil over medium heat. Add the chopped onion and cook until softened.

4.Add the diced carrots, zucchinis, and red bell pepper to the pot. Cook for 5 minutes, or until the vegetables start to soften.

5.Stir in the cooked chickpeas, chopped dried apricots, and raisins.

6.Add the harissa paste, tomato paste, ground cumin, ground coriander, ground cinnamon, ground turmeric, cayenne pepper, and salt. Stir well to coat the vegetables and spices.

7.Pour in enough water to cover the vegetables and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.

8.To serve, spoon the couscous onto a plate or bowl and top with the vegetable mixture. Garnish with fresh chopped cilantro and lemon wedges.