INGREDIENTS

INSTRUCTIONS

First make the stew.  Melt the butter in a large saucepan. Add the
onions and fry for 5 minutes, then add the carrots, squash and  spices.
Cook for a further 10 minutes, with a lid on, stirring from  time to
time until all are buttery and spicy.  Add the water or stock  and
simmer for 10-15 minutes, or until the vegetables are just  becoming
tender. Add the courgettes and broad beans, and cook for a  further 5
minutes or so. Season with salt, lemon juice, and a little  sugar if
necessary. (This is best made in advance and reheated, as  the flavours
improve -- it is particularly good after freezing.) Now  make the
grain. This is an unusual way to cook couscous, but I find  it gives
the best results. Put the couscous into a baking tin and add  1 pint of
water; immediately drain this off and return the couscous  to the tin.
Leave it for 20 minutes, separating the grains with your  fingers after
10 minutes, or more times if you're passing. Put the  couscous into a
sieve or steamer lined with a blue J-cloth. Set over  a pan of
simmering water (it doesn't have to be the stew) for 20  minutes. Tip
the couscous back into the baking tin and pour over 5 fl  oz cold water
with the salt dissolved in it. Sift the grains with  your fingers and
leave for 15 minutes, then put back into the lined  steamer and heat as
above for a further 20 minutes. Sift with your  fingers into a serving
bowl and stir in the butter. Set aside while  you put together the
extras. To assemble and serve, take a ladleful  of liquid from the stew
and add it to the harissa to make a thick  paste. Put this into a small
bowl. Drain the chick peas. In a small  pan, heat the oil and add the
cumin seeds, stirring for a moment or  two, then add the chick peas and
stir until heated through. Put into  a second small bowl. Cover the
raising with boiling water, leave for  10 minutes or longer to plump,
then drain and put into a third small  bowl. Put the pine nuts into a
fourth bowl -- they can be lightly  toasted if you like. Finally, put
the yogurt into a fifth bowl and  dust the top with some paprika. To
serve, ladle the stew over the  couscous and garnish with chopped fresh
coriander.

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Nutrition (calculated from recipe ingredients)
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Calories: 735
Calories From Fat: 305
Total Fat: 35.3g
Cholesterol: 20.3mg
Sodium: 898.9mg
Potassium: 1431mg
Carbohydrates: 95.6g
Fiber: 15.5g
Sugar: 29.8g
Protein: 17.5g