Vegetarian couscous, on vacation

Even on vacation, as a guest of a friend, I don't stop cooking; although I try, since I'm in the mountains, to do some skiing.
The friend who hosts me is a vegetarian, so every day I try to put on the table a specialty without meat or fish.
Today I brought a couscous of legumes and vegetables.

A very quick and quick dish, especially because I gave up my dried chickpeas and used canned ones: after all, on vacation, with the time I cut off the ski and without my cooking I really have to do my way!

This is only the story of what I have prepared, not the complete recipe; not all ingredients are present and for the spices I found an alternative solution.

I was surprised to find, even the Presolana, the couscous: although the Barilla but very suitable to the kitchen to good these days.

For the ingredients a brief description ...

Ingredients:

Preparation:

Cut the onion into cubes and sauté it in a saucepan with olive oil.
Meanwhile, cut the remaining vegetables into cubes.

Add vegetables to dried onion, stir and sauté a few minutes. Then cover with hot vegetable broth, add spices and cook bringing to a boil. In this case, I replaced it with the curry ras el hanout; with the curry containing fortunately many of the same ingredients although in different doses.

Rinse the canned chickpeas, add them to the vegetables, bring to the boil again, cover and then leave to simmer for a maximum of twenty minutes so that the vegetables do not loosen.

Bring to a boil in a pot of salted water 240 cc.
Turn off the heat, add the couscous and stir letting it swell for five minutes.
Mix it with one or two of butter and sgranarlo well, then place it in the dishes.

Pour the vegetables with chickpeas into the middle of the couscous, adding the cooking liquid if necessary and, if desired, some harissa dissolved in a little broth.

Buon appetito!

ADVICES AND NOTES:

• I do not think it is necessary to add that despite the very different climate from that of origin of this dish, the dish was much appreciated; indeed, the vegetable pot has been thoroughly brushed.
• Ras el hanout: Ras el hanout is a mixture of spices and other plants of Maghrebi origin that can now be found in many supermarkets. As for curry (to which this is the North African answer ...) there are several versions. In general, nutmeg, clove, mace, anise, turmeric, cinnamon, rosebuds, lavender, pepper, ginger, chilli, cardamom are always present.
• Harissa: The harissa is a sauce, prepared in a mortar, mainly based on garlic, chilli and olive oil; there are different types, even in tubes, in almost all supermarkets and grocery stores. Particularly in large cities with a strong presence of people from the southern part of the Mediterranean basin.
• Usually for this dish they are also used turnips; not having found were replaced by the potato ...
• We talk about couscous also in: Couscous, vegetables and warm summer evenings, Couscous with vegetable ragout (a "light" recipe), Couscous on the table!, Sour cod with vegetables and couscous recipe light, Cuttlefish and couscous.