I have featured already two recipes from this calendar (see The World In Your Kitchen January and February). But tonight's vegetarian couscous recipe was by far the best.
With all sorts of vegetables but no meats, this was a classic treatment of vegetables; not super spiced, but super healthy.
First, all fresh vegetables were bought from commercial drive (this full basket cost less than $10).
Freshness of the meal was enhanced with home made yogurt that was ready just one hour before dinner was served (see recipe at Home Made Yogurt).
The flavours came out via four main textures used in the meal: melting-in-your-mouth vegetables, crunchy couscous, smooth yogurt and rabbit-ready parsley/cilantro garnish.
Meal was served with Harissa sauce. The recipe, directly from the calendar, is below. However, I recommend rather than bring to boil then cook for 20 minutes, just simmer all on low heat from the beginning for an hour or so to bring out the best of the flavours.