(serves a crowd)
1 head of cauliflower separated into florets
2 15oz cans of chickpeas
1 jar of Greek olives
1 28oz can of tomatoes
1 tbls harissa (or 1 tbls tomato paste and 1 ts cayenne if you can’t find harissa)
2 tsp cumin
2 ts salt
2 leeks chopped (or 1 large onion chopped)
Final steps:
1/3 c raw Israeli couscous per person
Fresh cilantro for garnish
Toss everything but the couscous and cilantro into a large crockpot and cook on slow for 10+ hours (overnight). Adjust the spices to desired heat level – add additional cayenne if you like things really hot.
About 10 minutes before serving put a ½ ts of olive oil (or more for a crowd) into a saucepan and heat over medium heat. Add the couscous and stir until toasted. Add the same amount of water as you did coucscous, cover and turn off the heat. So for 4 servings use 1 1/3 c couscous and add 1 1/3 c water.) Leave covered until all the water has been absorbed, about 5 minutes. Put the couscous in a shallow bowl and cover with hot cauliflower mixture. Garnish with fresh cilantro.