Harissa Vegetables With Couscous

• 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

1. 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.
2. 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.

olive oil, shallots, cloves cloves, kabocha squash, baby eggplants, tomatoes, vegetable stock, saffron, zucchinis, paste, couscous

Taken from recipes-plus.com/api/v2.0/recipes/26755 (may not work)