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- 1 cup couscous - 2 cups vegetable broth - 1 can (15 oz) chickpeas, rinsed and drained - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes Couscous acts as a fluffy base for this stew. It cooks quickly and absorbs flavors well. Chickpeas add protein and a nice texture. Fresh vegetables like onion, garlic, bell pepper, and zucchini bring color and nutrients to the dish. - 2 tablespoons harissa paste (adjust for spice level) - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste Harissa paste gives the stew its signature heat and depth. Cumin adds warmth, while smoked paprika enhances the flavor with a subtle smokiness. Salt and pepper round out the taste, making every bite delicious. - Fresh parsley, chopped (for garnish) - Drizzling olive oil Fresh parsley brightens the dish and adds a pop of color. A drizzle of olive oil on top enhances the flavor and richness. Serve this hearty stew warm in deep bowls for a comforting meal. First, let’s prepare the broth and couscous. In a medium saucepan, heat 2 cups of vegetable broth until it simmers. Once it simmers, add 1 cup of couscous. After that, remove the pot from the heat. Cover it and let it steam for about 5 minutes. When time is up, fluff the couscous with a fork. Next, we need to chop our vegetables and garlic. Start with a medium onion. Dice it into small pieces. Then, take 2 cloves of garlic and mince them finely. You will also need to dice 1 red bell pepper and 1 zucchini. Make sure your pieces are uniform for even cooking. Now it’s time to cook! In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Once the oil is hot, add the diced onion. Cook it for about 5 minutes until it turns translucent. Then, stir in the minced garlic and diced red bell pepper. Sauté these together for about 3 minutes. The bell pepper should become tender. Next, add the diced zucchini to the pot. Sauté it for an additional 2-3 minutes. After that, stir in 1 can of diced tomatoes, 1 can of chickpeas (rinsed and drained), 2 tablespoons of harissa paste, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Bring the stew to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes. After the stew has simmered, it’s time to combine the couscous with the stew. Fold the cooked couscous into the pot gently. Make sure everything is mixed well. Taste the stew and adjust the seasoning if needed. Serve your hot stew in deep bowls. To make it extra special, drizzle a little more olive oil on top. Add some chopped fresh parsley for a pop of color. Enjoy this delightful meal that warms the soul! How to properly cook couscous To cook couscous, heat vegetable broth until it simmers. Then, add the couscous. Remove it from heat and cover the pot. Let it sit for about five minutes. After that, fluff it with a fork. This method keeps the couscous light and fluffy. Tips for cutting vegetables uniformly When cutting veggies, use a sharp knife. Start with even pieces for quick cooking. Try to cut all pieces the same size. This ensures they cook evenly and look nice in your stew. A simple trick is to stack slices and then cut them into strips. Adjusting spice levels with harissa Harissa paste adds heat and flavor. Start with two tablespoons for a spicy kick. If you prefer less heat, use one tablespoon. You can also add a bit of yogurt on the side. It cools the spice and balances the flavors. Adding protein or other vegetables Want to add protein? Chickpeas work great here, but you can try lentils or tofu. They blend well with the stew. You can also toss in more veggies like carrots or spinach. This gives you extra nutrition and flavor. Just chop them and add them during cooking. {{image_2}} You can switch couscous for other grains. Quinoa or bulgur works well. They add unique flavors. If you want a gluten-free option, try rice or millet. Both will soak up the stew's tasty broth. For legumes, chickpeas are great, but you can use other beans. Black beans or lentils also fit nicely. They change the flavor and texture. Mix and match to find your favorite combo. To lower the heat, use less harissa paste. Start with one tablespoon and taste. You can also add more veggies to balance the spice. Sweet potatoes or carrots can help. If you want it spicier, add more harissa. You can also sprinkle in red pepper flakes or cayenne pepper. Just a pinch can bring extra heat. Experiment with different spice blends too. Try adding curry powder for a new twist. This recipe can easily fit vegan needs. All ingredients are plant-based, so you're good to go! For gluten-free options, just replace couscous with a gluten-free grain. Always check labels to ensure they meet your needs. If you have dairy or nut allergies, this stew is safe. It doesn’t contain any dairy or nuts. Enjoy this dish without worry. To store leftovers, let the stew cool down first. Place it in an airtight container. Make sure to seal it tightly to keep the stew fresh. You can store it in the fridge for up to three days. To freeze portions, use freezer-safe containers. Divide the stew into single servings. Leave some space at the top of the container to allow for expansion. Label the containers with the date, so you know when you made it. For thawing, move the container to the fridge overnight. You can also thaw it in the microwave. When reheating, stir well to ensure even heating. Heat until it's steaming hot. Enjoy your tasty stew again! Can I prepare this dish ahead of time? Yes, you can make this stew in advance. It tastes even better the next day. Store it in the fridge for up to three days. Reheat it on the stove or in the microwave. What to serve with Spicy Harissa Chickpea Couscous Stew? This stew pairs well with crusty bread or a fresh green salad. You can also serve it with yogurt for a cool contrast to the spice. Is this stew healthy? Yes, this stew is healthy. It is packed with vegetables, protein from chickpeas, and whole grains from couscous. It is a great option for a balanced meal. How many calories per serving? Each serving has around 350 calories. This can vary based on the exact ingredients used. Can I use a different type of broth? Absolutely! You can use chicken broth or even water if you prefer. Just remember that different broths will change the flavor a bit. What if I can’t find harissa paste? If you can't find harissa, try using a mix of chili paste and a bit of cumin. This will give you a similar heat and flavor. You can also use sriracha for a different kick! This blog post provided a complete guide to making Spicy Harissa Chickpea Couscous Stew. We covered the key ingredients, from couscous and chickpeas to fresh veggies and spices. You learned the preparation steps and cooking tips to make your stew flavorful. I shared variations to cater to different diets and preferences. With proper storage techniques, leftovers can stay fresh for days. Experiment with spices to find your perfect flavor. Enjoy making this dish, and remember it’s all about the fun of cooking!

Spicy Harissa Chickpea Couscous Stew

Savor the flavor with this Spicy Harissa Chickpea Couscous Stew! Bursting with aromatic spices, tender chickpeas, and fresh veggies, this delightful stew is perfect for a cozy meal. In just 35 minutes, you can whip up a hearty dish that serves four. Ready to spice up your dinner? Click through to explore the full recipe and impress your taste buds with this nourishing vegan delight!
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Ingredients
  

1 cup couscous

2 cups vegetable broth

1 can (15 oz) chickpeas, rinsed and drained

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 zucchini, diced

1 can (14 oz) diced tomatoes

2 tablespoons harissa paste (adjust for spice level)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

3 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a medium saucepan, bring the vegetable broth to a simmer.

    Add couscous to the simmering broth, remove from heat, cover, and let it steam for about 5 minutes. Fluff with a fork once done.

      In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for about 5 minutes until translucent.

        Stir in the minced garlic and diced red bell pepper. Sauté for another 3 minutes, until the pepper is tender.

          Add the diced zucchini and sauté for an additional 2-3 minutes.

            Stir in the diced tomatoes, chickpeas, harissa paste, cumin, and smoked paprika. Season with salt and pepper. Bring the stew to a gentle boil, then reduce heat and simmer for 10-15 minutes.

              Once the flavors meld together, remove from heat and fold in the couscous. Adjust seasoning if needed.

                Serve hot, garnished with fresh parsley.

                  Prep Time, Total Time, Servings: 15 min | 35 min | 4 servings

                    - Presentation Tips: Serve the stew in deep bowls, drizzling a little extra olive oil and an additional sprinkle of parsley on top for color.