- In a fondue pot, above the flame, combine the chicken broth, harissa, chickpeas, and olive oil. Cover and bring to a boil. It may take up to 30 to 45 minutes.
- Add the remaining ingredients and stir. Turn off the heat. Cover and let the couscous rest for about 5 minutes. Fluff the couscous with a fork. Season with salt and pepper.
Check that the burner has no shortage of fuel during cooking.
* Recipe developed as part of the "Guide to survive the winter" - Menu for s 2-day power outage.