Note: The word couscous is used both for a small round pasta and the wonderful vegetable-laced stews that are served over it. These stews can be served over any cooked whole grains. Quinoa is a whole grain that has small round grains that resemble the pasta couscous in shape and taste. It’s available in most supermarkets.
2 tablespoons olive oil
2 onions, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
3 cups bouillon
2 red potatoes, diced
1 28-ounce can plum tomatoes, broken into pieces
1/2 teaspoon harissa, OR 1 teaspoon ground cumin plus a pinch of cayenne, to taste
2 cups of frozen artichoke hearts or a jar of marinated artichokes, cut into bite size pieces
1 16-ounce can chick peas
1/4 cup chopped Italian parsley
Juice of one lemon
Freshly ground black pepper
Lemon wedges
Cooked quinoa or other whole grains of your choice
Heat the olive oil in a large pot. Cook the onions, garlic and red bell pepper, stirring frequently, until they are soft (about 5 minutes. Add the bouillon, potatoes, tomatoes and spices. Bring to a boil, reduce the heat and simmer 15 minutes, or until the potatoes are tender. Add the artichoke hearts and chick peas and cook an additional 5 minutes. Stir in parsley and lemon juice. Spoon the vegetables over cooked quinoa or other whole grains of your choice. Garnish with lemon wedges and serve with ground pepper and additional harissa to taste.
4-6 servings
