Vegetable Tagine With Jerusalem Artichokes

Salt
1 pound Jerusalem artichokes, peeled and cut into 1/2-inch dice
2 tablespoons olive oil
1 large onion, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
2 tablespoons harissa sauce (recipe follows)
½ teaspoon saffron threads
1 ½ cups cooked, drained chickpeas
¾ cup halved, pitted calamata olives
2 tablespoons chopped preserved lemon, or 1 tablespoon lemon zest and 1 teaspoon lemon juice
2 cups vegetable or chicken stock
2 cups uncooked couscous
3 tablespoons chopped cilantro

Nutritional Information
- Nutritional analysis per serving (4 servings)
  819 calories; 14 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 144 grams carbohydrates; 18 grams dietary fiber; 22 grams sugars; 30 grams protein; 503 milligrams sodium

4 to 6 servings

Fill a large saucepan 2/3 full of salted water and add the Jerusalem artichokes. Place over high heat and bring to a boil. Lower the heat and simmer for 10 minutes, or until the artichokes just begin to soften. Drain and set aside.
In a large kettle, heat the oil over high heat and add the onion, peppers and harissa sauce. Cook, stirring, for 2 to 3 minutes. Add the saffron, drained Jerusalem artichokes, chickpeas, olives, preserved lemon and stock. Lower the heat and simmer 10 minutes, or until the Jerusalem artichokes are very tender. Season to taste with salt.
Meanwhile, prepare the couscous according to the package directions. Mound the couscous in the center of a deep serving platter and spoon the vegetables around it. Garnish with cilantro and serve with harissa sauce on the side.

30 minutes