Tunisian Couscous

• 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

1. Saute onion and olive oil in a saucepan over medium heat.
2. Add tomato paste, chickpeas, and 1 cup of water, and allow to boil for 15 minutes.
3. 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.
4. 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).
5. Place couscous in a large bowl, pour some of the sauce over it, and arrange vegetables on top.

couscous, olive oil, onion, green pepper, zucchini, potatoes, carrots, chickpeas, tomato paste, chili paste, paprika, cinnamon, cumin, salt

Taken from www.food.com/recipe/tunisian-couscous-132187 (may not work)