Mediterranean Cuisine

Preparation: 15 minutes
Cooking: 25 minutes
Serves: 4

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 dried red chillies, crushed
• 6 cloves garlic, minced
• 2 tsp ground cumin
• 1 (4-inch) cinnamon stick
• Salt and pepper to taste
• 1 lb butternut squash, peeled, seeded, and cut into 2-inch cubes
• 1 cup lima beans
• 3 red potatoes, cut into 2-inch cubes
• 3 cups vegetable broth
• 1 (15 ounce) can garbanzo beans (chickpeas), drained
• 1 (14.5 ounce) can canned diced tomatoes with their juice
• 1 cup pitted, brine-cured green olives
• 1/2 tsp lemon zest
• 2 cups water
• 1 (10 ounce) box uncooked couscous
• 6 tbsp plain yogurt
• 6 tbsp chopped fresh mint leaves (Substitute cilantro/coriander leaves)

Method
Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Add in the onion, chillies, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes. Stir in the butternut squash and potato cubes, broth, garbanzo and lima beans, and tomatoes, and bring the mixture to a boil. Cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest. Garnish with mint leaves.
Harissa (Moroccan hot sauce)
Ingredients

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 6 dried red chillies, finely crushed
• 10 whole cloves
• 6 garlic pods, crushed
• 1 tsp peppercorns
• 2 whole preserved lemons (or salted or pickled lemons)
• Salt
• 1/2 cup olive oil (substitute vegetable oil)

Preparation:

Place cumin, coriander, cardamom, chillies, cloves and peppercorns in a small saucepan, set over moderately high heat, and toast spices 3 minutes, shaking pan frequently. Cool spices 2-3 minutes, transfer to a mortar, and crush thoroughly with a pestle. Add salt, lime and garlic and crush all to paste. Transfer to a small jar, add oil, cover tight and store at room temperature. The sauce will keep for at least two weeks.