- 8 1/2 cups vegetable stock
- 1/2 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1/2 cup chickpeas, soaked overnight in water to cover and drained
- 3 carrots, peeled and sliced on the diagonal
- 1/2 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 1/4-inch dice
- 1 cup packed spinach leaves
- 1/2 teaspoon freshly grated nutmeg
- Pinch saffron threads
- 2 cups couscous
- 1/2 cup raisins, blanched for 2 minutes, drained, cooled
- 1/4 cup sliced almonds, toasted
- Hot pepper sauce
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 1 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 hot pepper sauce.