Moroccan Beef and Vegetable Couscous with Harissa

TO PREPARE HARISSA: Combine all the harissa ingredients in a blender and blend to a paste. If necessary, add a little water to thin.

TO PREPARE STEW: Heat the oil in a Dutch oven over medium-high heat. Add the beef and sear for about 8 minutes, or until golden brown. Turn down the heat to medium, add the onion, and cook for about 5 minutes, until it begins to soften. Add the garlic, half of the tomatoes, the black pepper and red pepper flakes, the cumin, coriander, and cinnamon, and cook for about 5 minutes longer. In a small bowl, mix the saffron in 1/2 cup of the warm water, soften for about 2 minutes, and add to the meat. Add the remaining 3 cups of water and bring the broth to a boil. Turn down the heat and slowly simmer, covered, for about 10 minutes. Skim the surface of the broth to remove any impurities. Add the carrots and simmer, covered, about 5 minutes. Add the potato, squash, and zucchini, and simmer, covered, for 5 minutes longer. Add the eggplant and chickpeas, and simmer, covered, for 5 more minutes. Stir in the remaining tomatoes, the cilantro, and parsley. Season to taste with salt and pepper, and simmer, covered, for about 10 minutes longer, or until all the vegetables are tender.

TO PREPARE COUSCOUS: About 20 minutes before serving, prepare the couscous. Bring the 3 cups of water to a boil in a saucepan. Remove from the heat, stir in the couscous, and cover. Let rest for about 10 minutes. Fluff with a fork and season with salt.

TO SERVE: Place a heaping pile of couscous on warm serving plates. Spoon a small amount of the stew over the center of the couscous. Fill separate tureens or serving bowls with the remaining couscous and stew, and place them in the center of the table. Put the harissa in a small bowl to pass at the table. Guests may help themselves to the stew and add the harissa to season their meal to taste.

WINE RECOMMENDATION: A full-bodied wine such as a Rhone Valley Hermitage or Cote Rotie, or a powerful Zinfandel from California.

HELPFUL TIPS: Harissa, a traditional accompaniment in many North African countries, is a highly seasoned puree that is passed around the table. Diners take a small (or large) amount and stir it into the stew to season it to their liking. James Beard created his own version, adding walnuts (an unusual ingredient) to enrich the hot sauce. We have doubled his original recipe, because we feel certain you will like this so much, you won't want to run out.