~< Harissa Israeli Cous-Cous>~

Makes for an excellent healthy lunch box dish ! 

Ingredients :

2 tablespoons olive oil, divided

2 1/2 cups vegetable broth / water , divided
8 ounce pkg. Israeli pearl couscous (1 3/4 cups)

2 Tbsp Harissa Sauce
3 garlic cloves, minced
1 small yellow onion,  chopped (about 1 cup)
1 small bell pepper,  chopped (about 1 cup)

1 medium zucchini, chopped
1 cup mushrooms, chopped

1/3 cup raisins
3 tablespoons fresh cilantro, chopped
1/8 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice

Salt to taste

Directions : 

1. In a medium saucepan, sauté couscous with 1 tablespoon olive oil over medium heat until couscous is lightly browned (about 6-7 min), stirring frequently. 

2. Add  Harissa sauce, salt and 2 1/4 cups of vegetable stock and bring to a boil. Reduce heat to medium low and cover. Simmer for about 10-12 minutes or until liquid is absorbed. Set aside, covered.

3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic, onion and bell peppers; cook for about 3-4 minutes. Add raisins, mushrooms and zucchini and cook until they get soft but are still a little crunchy.  

4. Add the remaining 1/4 cup of vegetable broth. Then add couscous, cilantro, salt and pepper. Stir until warm. Remove from heat; add lemon juice and stir. Serve warm.