Couscous Royale

This is the king of couscous. It can be reheated with meat, veg and stock and it tastes even better the second time around.

Tomato Broth:
2 Tbsp. extra-virgin olive oil
1 onion, cut into 1" pieces
2 cloves garlic, finely chopped
2 carrots, cut into 1" pieces
2 tsp. harissa paste
1 tsp. paprika
1 Tbsp. tomato paste
pinch saffron
3 tomatoes, cut into 1" pieces
6 sprigs flat-leaf parsley
4 sprigs fresh thyme
1 cinnamon stick
2 tsp. coarse sea salt
1 tsp. black peppercorns, freshy cracked

Couscous:
2 cups couscous
2 tsp. olive oil
1 tsp. coarse sea salt
¼ cup golden raisins

Vegetables:
½ lb green baby patty pan squash, blanched and kept warm
½ lb yellow baby patty pan squash, blanched and kept warm
4 small turnips, halved, blanched and kept warm
3 parsnips, cut into 3" pieces, blanched and kept warm
1 lb baby carrots, halved lengthwise, blanched and kept warm
1 cup pearl onions, blanched and kept warm

Garnish:
preserved lemon, chopped

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 2¼ 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.

Makes 8 servings.