Serves 4

50-60ml of Olive oil

1 Large Yellow Onion, Peeled and Chopped

5 Garlic Cloves, Peeled and Chopped

2 tsp Ras el Hanout

1-2 tsp Harissa Spice or Paste (depending on how hot you like it)

1 tsp Coriander Seed

1 tsp Cumin Seed

1 tsp Ground Tumeric Powder

1 tsp Ground Cinnamon

Salt and Pepper

3 -4 Carrots, Cleaned and Chopped

3 Sweet Potatoes, Cleaned and Chopped (Skin On)

2 Cans Chickpeas (398ml cans)

125 Grams Raisins

1 Jar Passata or Strained Tomatoes

Enough Chicken or Vegetable Stock to Just Cover the Ingredients

Fresh Mint and Cilantro to Garnish

Raw Pistachios to Garnish

Labneh to Garnish

In a large pot or dutch oven heat the olive oil over medium heat. Add in the onions and sauté for 6-7 minutes. Add in the garlic along with all the spices and salt and pepper. Cook for 1-2 minutes to toast the spices. Tumble in the chopped carrots and sweet potatoes. Stir and cook for 5-6 minutes more.

Add in the chickpeas and raisins. Stir again to combine. Increase the heat to high and add in the tomato and stock. Bring to a boil then reduce heat to low, cover and cook for 25-30 minutes.

While that is cooking, caramelise or fry 2-3 shallots in olive oil, salt and pepper in a large pan. Remove from heat and add in 1.5 cups couscous. Pour over hot water or stock to just cover the couscous. Cover tightly with a lid and leave to steam for 10 minutes. Fluff with a fork.

To serve - Top the couscous with the stew and garnish with fresh leaves of mint and cilantro as well as a dollop of creamy labneh and a sprinkle of chopped pistachios. If you want to up the heat factor a bit, add a drizzle of harissa oil to finish.