Couscous with potatoes

Ever made couscous? That's the fluffy pasta from North Africa used as a main or side dish. Couscous goes with any number of ingredients, but my taste buds go wild from couscous mixed with harissa and potatoes.

Harissa is a hot chili paste also from North Africa. It can be red or green, depending upon the chilies used. Other seasonings reflect the origins of the recipe — or the chef's creativity. My version comes out more like a sauce and is faster and easier to create. Traditional dried chilis need time-consuming boiling and soaking. I recommend fresh peppers that require no special attention.

Tip: Leftover harissa can be served as a sauce for another dish, or to flavor oil to enhance any vegetable or grain.

Saffron, mint couscous with harissa potatoes

Prep: 30 minutes
Cook: 28 minutes
Servings: 5

Ingredients:
2 cups water
1 cup veggie broth
2 cups whole-wheat couscous
1 1/4 teaspoons sea salt
6 small red potatoes
1 teaspoon olive oil

Harissa sauce:
2 cloves garlic, chopped
2 serrano peppers, seeded, chopped
½ cup olive oil
2 tablespoons lemon juice