north african vegetable couscous

Ingredients For north african vegetable couscous

• 1 Tbsp

  olive oil
• 1 c

  white onions, finely chopped
• ground Himalayan pink salt, to taste
• 1 Tbsp

  minced ginger
• 3 lg

  cloves garlic, pressed
• 1 tsp

  ground cumin
• 1 tsp

  ground turmeric
• 1 tsp

  hot paprika
• 1/2 tsp

  ground coriander
• 1/2 tsp

  freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 4 c

  low-sodium vegetable broth (substitute chicken broth)
• 1 c

  carrots, peeled and finely diced
• 1 c

  butternut squash, peeled and cubed into 1/2-inch pieces
• 1 1/2 c

  red potatoes (substitute all-purpose potatoes), scrubbed and cubed into 1/2-inch pieces
• 1 c

  cauliflower, cut into small florets
• 1

  cinnamon stick
• 1/4 c

  sultana raisins (substitute with dried apricots)
• 1 can

  chickpeas, drained and rinsed (19 oz.)
• 1 c

  roma tomatoes, seeded and diced
• 1 c

  frozen peas, slightly thawed
• 1/4 c

  harissa
• 2 c

  couscous
• 1 Tbsp

  chopped cilantro, for garnish (optional)