2 medium-sized cauliflower

3 fresh plum tomatoes

2 cups (500 ml) chicken broth

2 teaspoons (10 ml) couscous spices (see note)

1/2 teaspoon (2.5 ml) ground coriander

2/3 cup (150 ml) carrots, peeled and diced

2/3 cup (150 ml) turnips, peeled and diced

1/2 cup (125 ml) zucchini, diced

1/3 cup (75 ml) raisins

1 cup (250 ml) canned chickpeas, rinsed and drained

2 tablespoons (30 ml) fresh parsley, chopped

Harissa sauce, to taste

Salt and pepper

Cut the cauliflower into large florets. With a knife, thinly slice across the top of the cauliflower florets to get small pieces that recall the very fine couscous grains. Place in a bowl. Keep the stems of the cauliflower to prepare a Cream of Cauliflower Soup (see Cream of Cauliflower Soup).

With a knife, make an X-shape incision at the end of each tomato. Plunge them into boiling water for 1 minute, Cool the tomatoes under cold running water and drain. Peel, dice and add to the cauliflower.

In a saucepan, bring the broth to a boil with the couscous spices and coriander. Add the carrots and turnips to the broth and cook until tender. Add the cauliflower, tomatoes and the remaining ingredients. Bring to a boil and simmer over medium heat for about 5 minutes. Stir a few times during cooking. Adjust the seasoning. Delicious served with grilled chicken.

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