Ingredients
2 tablespoons extra-virgin olive oil
1 onion, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 carrots, cut into 1-inch pieces
2 teaspoons harissa paste
1 teaspoon paprika
1 tablespoon tomato paste
Pinch of saffron
3 tomatoes, cut into 1-inch pieces
6 sprigs flat-leaf parsley
4 sprigs fresh thyme
1 cinnamon stick
2 teaspoons coarse salt
1 teaspoon cracked black peppercorns
2 cups couscous
2 teaspoons olive oil
1 teaspoon coarse salt
1/4 cup golden raisins
1/2 pound green baby patty pan squash, blanched and kept warm
1/2 pound yellow baby patty pan squash, blanched and kept warm
4 small turnips, halved, blanched, and kept warm
3 parsnips, cut into 3-inch pieces, blanched and kept warm
1 pound baby carrots, halved lengthwise, blanched, and kept warm
1 cup pearl onions, blanched and kept warm
Chopped preserved lemon, for serving
Preparation
Make tomato broth: Heat olive oil in a medium saucepan over medium-high heat. Add onion, garlic, and carrots. Cook, stirring occasionally, until soft, about 5 minutes. Stir in the harissa, paprika, tomato paste, saffron, and tomatoes. Add 5 cups water, parsley, thyme, cinnamon stick, salt, and peppercorns. Bring to a boil; reduce heat and simmer for 1 hour. Strain and set aside.
Make couscous: Bring 2 1/4 cups water to a boil in a medium saucepan. Stir in couscous, olive oil, salt and raisins. Cover the pot with two layers of cheesecloth and top with the lid. Remove from heat and let stand for 5 minutes.
Use a fork to fluff the couscous and mound it in the center of a large shallow bowl. Arrange vegetables around and over couscous and pour tomato broth over. Any remaining broth can be served in a small pitcher alongside the couscous. Serve garnished with preserved lemon.
