north african vegetable couscous

Ingredients

• 1 tablespoon olive oil
• 1 cup white onions, finely chopped
• ground Himalayan pink salt, to taste
• 1 tablespoon minced ginger
• 3 large cloves garlic, pressed
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon hot paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 4 cups low-sodium vegetable broth (substitute chicken broth)
• 1 cup carrots, peeled and finely diced
• 1 cup butternut squash, peeled and cubed into 1/2-inch pieces
• 1 1/2 cups red potatoes (substitute all-purpose potatoes), scrubbed and cubed into 1/2-inch pieces
• 1 cup cauliflower, cut into small florets
• 1 cinnamon stick
• 1/4 cup sultana raisins (substitute with dried apricots)
• 1 can chickpeas, drained and rinsed (19 oz.)
• 1 cup roma tomatoes, seeded and diced
• 1 cup frozen peas, slightly thawed
• 1/4 cup harissa
• 2 cups couscous
• 1 tablespoon chopped cilantro, for garnish (optional)