Couscous

Vegetables: bell peppers (green, yellow, and red), turnips (white or yellow), carrots, cabbage eggplant, zucchini, celery (stalks or root), chickpeas, onion, garlic, and leeks. In this photo, they are raw. You can add other vegetables, including green beans, cauliflower, broccoli, artichoke hearts, and so on. You can also add chicken, beef, veal, or lamb. Even rabbit or duck.

In this one, the vegetables are cooked. I just put about two inches of water in the bottom of the wok and cooked them on medium heat until they were tender. Test them by poking them with a skewer or a fork.

In the freezer, I already had a spicy sauce made with tomato paste, chicken broth, white wine, and spices. I use a ras-eh-hanout spice blend containing curry, coriander seeds, cumin, carraway seeds, and hot red pepper, all powdered. Serve it with couscous grain cooked with raisins, and with harissa hot sauce. Spicy grilled sausages are good with it too, especially the North African merguez sausages. Add the sauce, which is soupy not thick, to the vegetables along with the cooking liquid they produced.

To read more about couscous, which is a dish I make several times a year, follow this link to a big batch of posts with photos and recipes. Couscous is good when the weather is hot (because it's spicy) and when the weather is cold (because it's hot and nourishing).
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BTW, here's the weather forecast for this week. It looks like there will be rain every day. A series of fronts will be coming ashore from the northwest and moving across the whole country, one after the other. Quack, quack.