Vegetable Couscous with Harissa Sauce

• 3/4 cup (175 ml) olive oil, divided
• 3 portobello mushrooms, cleaned and thickly sliced
• 1 red onion, quartered
• 1 celery root, cut into large chunks
• 2 white turnips, peeled and quartered
• 2 leeks, cleaned and cut into 1/4 inch thick pieces
• 1 medium head cauliflower, separated into florets
• 1/2 tsp (2 ml). dried thyme
• 1/2 tsp (2 ml). dried marjoram
• 3 Tbsp (45 ml). Ras El Hanout, divided - (recipe follows)
• 5 cups (1175 ml) vegetable stock
• 2 cups (475 ml) canned chickpeas, drained
• 5 cups (1175 ml) couscous
• salt to taste
• 10 fresh mint leaves
• 2 Tbsp (30 ml). ground ginger
• 2 tsp (10 ml). ground black pepper
• 2 tsp (10 ml). ground nutmeg
• 2 tsp (10 ml). allspice
• 2 tsp (10 ml). ground mace
• 2 tsp (10 ml). ground cardamom
• 2 tsp (10 ml). ground cinnamon
• 2 tsp (10 ml). ground turmeric
• 1 tsp (5 ml). ground coriander
• 1/4 tsp (1 ml). ground cloves
• 1/4 tsp (1 ml). ground ground red pepper
• 1 tsp (5 ml). caraway seeds
• 1 tsp (5 ml). coriander seeds
• 1/2 tsp (2 ml). cumin seeds
• 2 garlic cloves, quartered
• salt, to taste
• 3 Tbsp (45 ml). sweet paprika
• 1 Tbsp (15 ml). red pepper flakes
• 2 Tbsp (30 ml). dried mint leaves
• 1 2 Tbsp (30 ml). olive oil

1. Heat 1/4 cup (60 ml) olive oil in medium skillet until hot, but not smoking.
2. Add mushrooms and cook, stirring until softened and barely brown; remove from heat and set aside.
3. Heat remaining olive oil in a large pot until medium hot, but not smoking; add next seven ingredients.
4. Stir in 1 Tbsp (15 ml).
5. Ras El Hanout; cover and cook over medium heat until partially cooked, about ten minutes; stir in three cups of vegetable stock.
6. Continue cooking until the vegetables are tender but not overdone, twenty to thirty minutes.
7. During last ten minutes, stir in the reserved portobello mushrooms and the drained chickpeas.
8. Season with salt and pepper to taste; cover and keep warm.
9. Rinse the couscous in sieve; add 2 tbsp (30 ml) Ras El Hanout and salt to taste.
10. Let stand for 20 minutes, then seperate the grains with your fingers.
11. Bring the remaining two cups vegetable stock to a simmer.
12. Add couscous and cook over medium heat to steam and heat through.
13. To serve, mound couscous in center of large platter and surround with the vegetable mixture.
14. Garnish with mint leaves and serve with harissa sauce on side.
15. Mix all ingredients thouroughly - makes 1/2 cup (125 ml).
16. Toast caraway, coriander and cumin seeds in small dry skillet over medium heat until aromatic, about two to three minutes.
17. Shake pan often to prevent burning; remove from heat and cool to room temp.
18. Grind to fine powder in small blender or with mortar and pettle.
19. Add garlic and salt and grind until smooth.
20. Add paprika, red pepper, mint leaves and olive oil and grind until the ingredients are well combined.
21. The paste will be very thick and dry.
22. Transfer to small jar and cover with olive oil; refrigerate up to six months.

olive oil, portobello mushrooms, red onion, celery root, white turnips, leeks, head cauliflower, thyme, marjoram, hanout, vegetable stock, chickpeas, couscous, salt, mint, ground ginger, ground black pepper, ground nutmeg, allspice, ground mace, ground cardamom, ground cinnamon, ground turmeric, ground coriander, ground cloves, ground ground red pepper, caraway seeds, coriander seeds, cumin seeds, garlic, salt, sweet paprika, red pepper, mint, olive oil

Taken from online-cookbook.com/goto/cook/rpage/000B3E (may not work)