Seven-Vegetable Couscous with Chunky Onion Harissa

ingredients

• the couscous:
• 1/4 cup plus 1 tablespoon olive oil
• 2 large leeks (white and pale green parts only), minced
• 4 large garlic cloves, chopped
• 2 1/4 cups chicken stock or canned broth
  2 1/4 cups water & 2 1/4 teaspoons bouillon
• 1 cup raisins
• 1 cup 0.5 inch cubes peeled winter squash
• 1 large yellow summer squash squash, cut into 0.5 inch cubes
• 1 large summer squash, cut into 0.5 inch cubes
• 3/4 cup frozen baby lima beans, thawed
• 1 teaspoon turmeric
• 1/2 teaspoon ground ginger
• Pinch (generous) of cayenne
• 1 cup diced seeded plum tomatoes
• 3/4 cup frozen peas, thawed
• 1/2 cup coarsely chopped fresh cilantro
• 1 1/2 cups (about 1 1/4 cups) couscous
• Lemon wedges
• the harissa:
• 1/4 cup tomato paste
• 1 tablespoon plus 1 teaspoon dried crushed red pepper
• 3/4 teaspoon cayenne
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 6 green onions, chopped
• 1 small red onion, chopped
• 2 large garlic cloves, minced

directions

To make the couscous:

Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.

Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.

To make the harissa

Combine tomato paste, crushed red pepper and cayenne in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)