Harissa Vegetables With Couscous - cooking recipe

Ingredients

2 tbsp olive oil
1/2 lb shallots, peeled and halved
2 cloves cloves , peeled and chopped
1 lb kabocha squash, peeled, deseeded and cut into chunks
1/2 lb baby eggplants, halved, or one large eggplant cut into chunks
14 oz can tomatoes
2/3 cup vegetable stock
15 strands saffron
1/2 lb small zucchinis, halved lengthwise, or 2 medium zucchinis, cut into chunks
1 tbsp harissa paste
14 oz couscous

Preparation

For the vegetables, heat oil in a large pan. Add shallots and garlic and cook gently 5 mins, stirring, until soft. Add the squash and eggplant and cook 5 mins. Add tomatoes, stock, saffron, zucchini and harissa and stir well. Cook, uncovered, 15-20 mins or until vegetables are tender.
Meanwhile, cook couscous according to package instructions. Fluff with a fork and season well with salt and freshly ground black pepper. Serve the vegetables hot on a bed of the couscous.