The Lovin' Spoonful: Tunisian Root Vegetable Stew

As I'm recovering from my injury and unable to cook (see my last post) my bf assumed the daunting challenge to try to recreate a delicious stew I had eaten in Tzfat, Israel. 

The food stand was named Fricassee Zehava and it was run by a Tunisian immigrant woman who was famous for her fried bread sandwiches with tuna and her handmade couscous. I happened to have a jar of Tunisian couscous that I received as a holiday gift and I knew that it had no other purpose than to be eaten with that stew. 

He used this recipe as a guideline, but changed it to resemble the stew that I had eaten (to the best of my memory). We included potatoes, carrots, turnips, kohlrabi, rutabaga, and parsley but excluded the cauliflower, fava beans, and cilantro. While I love fava, it wasn't in the original.

The final product was absolutely delicious, the broth was rich and lightly spicy from the harissa and the root vegetables imparted a nice sweetness. The vegetables were melt-in-your-mouth. The picture doesn't do it justice, because it was heavenly.