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Vegetable Couscous

2 cups dried chick peas
1/3 cup vegetable oil
1 onion, finely chopped
1 small cinnamon stick
200 grams eggplant, cut into 2cm cubes
3 medium carrots, cut into 5 mm rounds
3 medium new potatoes, cut into 1cm cubes
150 grams pumpkin, cut into 1cm cubes
1/4 teaspoon allspice
3 teaspoons Harissa, or to taste
2 cups boiling water
1 small stringless beans, (100 grams ) cut into 5cm slices
2 zucchini, unpeeled, cut into 1cm rounds
1 medium ripe tomato, cut into 8 pieces
1 tablespoon chopped flat-leaved parsley
1 tablespoon chopped fresh coriander
ground pepper

1 cup couscous
3/4 cup boiling water
2 teaspoons butter

Cover chick peas with cold water, soak overnight. Drain, wash well
and cook in large pan, on low simmer for 1 1/2 hours.

Heat oil in a large heavy-based pan and cook onion and cinnamon
stick over low heat until onion softens.

Add eggplant, carrots and potatoes. Cover and cook on low heat
for 10 minutes, stirring occasionally with a wooden spoon.

Add pumpkin, allspice and harissa. Pour boiling water over mixture
and add chick peas, beans and zucchini. Simmer, covered, for a
further 15 minutes. Stir in tomato just before serving. Garnish
with the fresh parsley and coriander.

TO PREPARE COUSCOUS: Pour boiling water onto couscous in a bowl,
covering it well. Stir in butter (if desired) and allow to stand
for about 10 minutes. Test couscous, and if not soft enough stir
in a little more hot water and allow to soak in. Serve with


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