9 cups vegetable stock
1/2 teaspoon ground turmeric
1 tsp. curry powder
2 cup chickpeas, cooked, drained
3 carrots, peeled and sliced on the diagonal
2 cup pearl onions, peeled, boiled for 4 minutes, cooled
2 artichoke hearts, quartered
1 zucchini, cut into 3/4-inch dice
1 tomato, peeled, seeded, and cut into '/4-inch dice
1 cup packed spinach leaves
2 teaspoon freshly grated nutmeg
Pinch saffron threads
2 cups couscous
2 cup raisins, blanched for 2 minutes, drained, cooled
3 cup sliced almonds, toasted
In a medium saucepan, blend 4 cups of the vegetable stock with the turmeric and curry powder.
Add the soaked chickpeas, bring to a simmer, and cook
for 2 to 2 1/2 hours. Drain and set aside.
In a medium saute pan, heat 1/4 Cup of the stock over medium heat and cook the carrots and onions, covered, for 4 minutes.
Add the artichokes and cook 2 minutes longer. Set aside and keep warm.
Add 1/4 cup of the stock to the pan with the zucchini and tomato and cook them, covered, over medium heat for 4 to 5 minutes. Set aside and keep warm
Add 1/4 cup of the stock to the pan with the spinach and sprinkle in the nutmeg. Saute over medium heat to wilt the spinach, about I to 2 minutes. Set aside and keep warm.
Bring the remaining 4 cups stock to a boil in a medium saucepan, remove from heat, and steep the saffron in it for 5 minutes. Add the couscous, return the stock to a boil, cover, and remove from heat. Let sit for 5 to 6 minutes. Stir with a fork.
To serve, place the couscous in the center of a platter or plates.
Arrange the vegetables around it. Garnish with raisins and almonds. Drizzle with a little harissa*.
* Harrisa is a hot pepper sauce available in Middle Eastern shops