Couscous With Tomatoes, Cauliflower, Red Peppers and Olives

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 to 4 large garlic cloves (to taste), minced
• Salt to taste
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne (more to taste)
• 1 pound ripe tomatoes, peeled, seeded and chopped, or 1 14-ounce can with juice
• 2 cups pinto beans, Christmas limas or white beans, soaked in 2 quarts water for 6 hours or overnight and drained
• A bouquet garni consisting of 3 sprigs each parsley and mint
• 1 tablespoon tomato paste
• 2 to 3 teaspoons harissa (more to taste), plus additional for serving
• 1/2 pound (1 large) red bell peppers, seeded and cut in large dice
• 1 small cauliflower, cut into florets, then sliced about 1/2 inch thick
• 16 imported black olives, pitted and cut in half
• 2 to 4 tablespoons chopped parsley or mint, or a combination
• 2 to 2 23 cups couscous (1/3 cup per serving)

1. Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion.
2. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices.
3. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes.
4. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes.
5. Stir in the beans, 2 quarts water and the bouquet garni.
6. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
7. Add the tomato paste, harissa, red bell pepper, cauliflower, olives and salt to taste.
8. Bring back to a simmer and simmer 30 minutes, or until the beans are tender.
9. Stir in the chopped fresh herbs and simmer another 5 minutes.
10. Taste and adjust salt.
11. Remove a cup of the broth for seasoning the couscous.
12. The stew should be spicy and flavorful.
13. Reconstitute and steam the couscous ed: please link.
14. Serve the couscous in wide bowls or mound onto plates and top with the stew.
15. Pass more harissa at the table.

extra virgin olive oil, onion, garlic, salt, paprika, cayenne, tomatoes, pinto beans, bouquet garni consisting, tomato paste, red bell peppers, cauliflower, black olives, parsley, couscous

Taken from cooking.nytimes.com/recipes/12757 (may not work)