COUSCOUS WITH TURNIPS AND SWEET POTATOES

COUSCOUS WITH TURNIPS AND SWEET POTATOES image

Yield 6 servings

Number Of Ingredients 19

1 onion, chopped
1 leek, white and light green parts only, cut in thick slices and cleaned
4 large garlic cloves, minced
Salt, preferably kosher salt, to taste
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
1/2 teaspoon cayenne (more to taste)
A bouquet garni consisting of 8 sprigs each parsley and cilantro
1 tablespoon tomato paste
1 tablespoon harissa (more to taste), plus additional for serving
1 large sweet potato (about 10 ounces), peeled and cut in large dice
1 pound turnips, cut in wedges
1 large carrot, peeled and cut in thick slices
6 cups water
Salt to taste
1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
1/2 cup chopped fresh parsley or cilantro, or a combination
1 1/2 to 2 cups couscous, preferably whole-wheat couscous (1/4 to 1/3 cup unreconstituted couscous per person)

Steps:

1. Combine all the ingredients except the chickpeas and chopped parsley or cilantro and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour. Taste and adjust salt. The stew should be spicy and flavorful. Stir in the chickpeas and parsley or cilantro and heat through. 2. Reconstitute and steam the couscous. Serve the couscous in wide bowls or mound onto plates and top with the stew and a generous amount of broth. Pass more harissa at the table. Yield: 6 servings. Advance preparation: The stew can be made a day ahead and reheated. Leftovers will keep for 3 or 4 days in the refrigerator. The couscous can be reconstituted up to a day ahead, then steamed before serving.