Tunisian Couscous - cooking recipe

Ingredients

2 cups uncooked couscous
2 tablespoons olive oil
1 large onion, cubed
1 large green pepper, cubed
1 large zucchini, cubed
2 potatoes
2 carrots
14 ounces chickpeas
4 tablespoons tomato paste
1 tablespoon chili paste or 1 tablespoon harissa
1/2 tablespoon paprika
1/2 tablespoon cinnamon
1/2 tablespoon cumin
1 teaspoon salt and pepper

Preparation

Saute onion and olive oil in a saucepan over medium heat.
Add tomato paste, chickpeas, and 1 cup of water, and allow to boil for 15 minutes.
Cut vegetables, place them into pot, add 4 1/4 cup of water, and bring to a boil. Allow to cook for 30-45 minutes, or until veggies are cooked.
To prepare couscous, place it into a colander or sifter, replacing about 1 cup water with tomato sauce. (NOTE: I used couscous that only needed to sit in hot water for 5 minutes to cook. When doing so, I used 1 cup water and 1 cup of the sauce).
Place couscous in a large bowl, pour some of the sauce over it, and arrange vegetables on top.