Cover the carrots with cold water and bring to the boil. Cook for 10 minutes, then drain.
While the carrots are cooking, place the couscous in a medium bowl and pour on the tepid water, add
Sauté the onion in the oil until it softens, but don’t allow it to colour. Add the harissa and ginger, and cook for 5 minutes, stirring often to prevent sticking. Add the tomatoes and bring to the boil, then add a teaspoon of salt, the sesame oil and coconut milk. Bring back to the boil. Mix in the sweet potato, then cover and cook at a rapid simmer until you can almost push a sharp knife through the sweet potato rounds.
Trim the stalk ends off the okra, but avoid cutting them open. Add them and the boiled carrots to the stew and cook, covered, for 4 minutes, by which time it will be ready.
To make the gremolata, zest the lemon and chop the zest finely. Mix this with the garlic and parsley. Juice the lemon and add half of the juice to the stew, then adjust the seasoning.
Divide the couscous among 4 bowls and ladle over the stew. Spoon some of the gremolata over the top or serve it in a small dish for people to help themselves.
© 2007 Peter Gordon. All rights reserved.