This recipe was developed by Nubian Markets, a fast-casual eatery, grocery store, and community space centered on the African diaspora located in Nubian Square.



 

    Serves: 4 servings    Total Time:  30 minutes Prep Time: 20 minutes Cook Time: 5 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Couscous - 1 cup, dry Carrots - 2 medium Celery - 1 medium stalk Bell\_Pepper - ½ red  Onion - 1 small Garlic - 2 cloves Fennel\_Seeds - 1 teaspoon Tomato\_Paste - 1 Tablespoon Ginger - 1" piece, fresh Harissa\_Paste - 2 Tablespoons Broth - ~1 cup low-sodium vegetable broth (check couscous package instructions for exact couscous to liquid ratio) Pepper - ¼ teaspoon, ground black pepper Raisins - ½ cup, golden 

## Instructions

Step 1

Wash produce. Peel and dice carrots. Dice celery rib, bell pepper and onion. Mince ginger and garlic. 

Step 2

Set aside couscous in a large bowl. 

Step 3

In a pan over low heat, sauté carrots, celery, red pepper, onion, garlic, fennel seeds, tomato paste, and ginger for 3 - 5 minutes, caramelizing the tomato paste.

Step 4

Add harissa paste, vegetable broth, and pepper to the pan and stir.

Step 5

Bring the broth to a boil.

Step 6

Once the broth is boiling, add in raisins. 

Step 7

Pour the broth mixture over the couscous, cover, and let sit until cooked according to package directions.

Step 8

Fluff couscous with a fork and serve. 

 

### Notes

## Nutrition Information

  Calories: 265 Calories Fat: 0.5 Saturated Fat: 0 Carbohydrates: Net Carb: 58 Dietary Fiber: 5 Protein: 7 Sodium: 134  

## Dietary Restrictions

 Vegetarian