4 c. water
2 tbsp. chicken bouillon powder
1 can (2 c.) tomato sauce
2 diced zucchini (big 1" pieces)
1 diced eggplant (3/4" pieces)
2 tbsp. Harissa (recipe below)
1 can (1 lb.) chick peas, drained
2 cans (1 lb. each) whole sm. carrots, drained
4 whole boneless chicken breasts
2 boxes couscous grain
1 lb. ground veal (optional)
1 med. onion, diced very fine (food processor) (optional)
1 egg (optional)
1/2 c. dry bread crumbs (optional)
1/2 c. raisins

In a very large Dutch oven bring to a boil the 4 cups water, chicken bouillon and tomato sauce. Add zucchini, turnip, eggplant and 2 teaspoons of harissa. Cover and simmer for 30 minutes.

Mix together veal, egg, diced onion and bread crumbs. Form into meatballs and brown in a non-stick frying pan. Set aside.

Separate boneless chicken breasts into 8 halves. Brown chicken breasts in a little vegetable oil. Set aside.

Add meatballs, chicken, chick peas and carrots to pot. Cover and continue simmering 15-30 minutes. Add more water if necessary, should be a thick stew.

To serve, plump raisins in 1/4 cup boiling water. Make couscous according to package directions. Remove about 1/2 cup of liquid from the pot and mix with remaining harissa. This is a condiment for those who like their food very spicy. Mound the couscous on a platter and sprinkle top with plumped raisins. Remove the meat and vegetables from the pot with a slotted spoon. Place in center of couscous on platter. Pour the "soup" into another serving bowl. Everyone takes a helping of couscous, tops it with meat and vegetables, and then pour several spoonfuls of "soup" over it. A teaspoon or two of the hotter harissa mixture may be added, if desired.

Harissa: Mix together 1 1/2 tablespoons turmeric, 1 tablespoon cumin, 1 tablespoon allspice and 1-2 tablespoon cayenne.