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Put onion, garlic and half vegetable stock in a saucepan. Cover and bring to the boil for 5 - 10 minutes. Uncover pan reduce heat simmer for 20 - 30 minutes stirring occasionally. Add red and yellow peppers egg plant zucchini and simmer until softened. Stir in the spices then add sieved tomatoes the remaining stock and the garbanzo beans. Simmer for about 20 minutes until vegetables are tender and the liquid has reduced. About 10 minutes before the end of cooking time put couscous in a metal colander lined with a clean j-cloth or some muslin and place above the simmering vegetables in the saucepan. Cover the colander and steam couscous for 10 minutes or until just cooked. Fluff up the grains with a fork. Stir in a little of the harissa paste (not sure about the fat content but you could leave it out if its too high) into the vegetables, season to taste and arrange on top of the couscous. Sprinkle with parsley or cilantro. Mix remaining harissa paste with a little liquid from vegetables and serve separately. (optional) Posted to fatfree digest by "M. Olsen" <maralyn.olsen@virgin.net> on Nov 08, 1998, converted by MM_Buster v2.0l.
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