Ingredients
¼cupcooking oil
1large onion
4carrots
1fennel bulb
1eggplant,(about ¾ lbs)
4garlic cloves
1jalapeno pepper
¼cuptomato paste
2tspground coriander
1½tspcaraway seeds
2¼tspsalt
¼tspfresh ground black pepper
5½cupswater
1cupchickpeas,(15 oz can), drained and rinsed
1cupcouscous
Preparation
In a large saucepan, heat the oil over moderate heat. Add the onion, carrots, fennel, eggplant, garlic, and jalapeño. Cook, covered, for about 10 minutes until the vegetables start to soften.
Stir in the tomato paste, coriander, caraway seeds, 2 teaspoons of salt, and black pepper. Cook, stirring, for 1 minute.
Add 3½ cups of the water and bring to a boil. Reduce the heat and simmer, uncovered, for about 15 minutes until the vegetables are tender. Add the chickpeas and simmer for 2 minutes longer.
In a medium saucepan, bring the remaining water to a boil. Add the remaining salt and the couscous. Cover.
Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
Serve the stew with its broth over the couscous.
