Liter . Cut the tomatoes crosswise, blanch briefly, then rinse, skin and quarter lengthwise. Clean the zucchini, quarter lengthwise and cut into 5 cm long pieces. Peel the carrots and cut diagonally into liter-thick slices. Peel the onions, halve them and cut them into narrow strips. Peel and chop the garlic. Clean the melanzane, cut lengthwise into eighths and cut into 5 cm pieces.
Heat the olive oil in a large saucepan and sauté the onions and garlic for 3 minutes over medium heat until soft. Add the curry powder and sauté for a liter minute, stirring throughout. Add zucchini, carrots, melanzane, tomatoes and cinnamon stick. Season with liter tsp. salt, pour in stock and cook quietly at low temperature for 15 minutes with the lid closed.
Bring the water to boil with 1/2 tsp salt, add the couscous and let it swell for 5-10 minutes. Then loosen with a fork and keep warm. Put the chickpeas in a sieve and rinse well under running water. Cut the figs in half. Pluck the leaves from the parsley. Add the chickpeas and figs to the vegetables 5 minutes before the end of the cooking time. 4.
Add the parsley to the vegetables. Arrange the couscous on a heated plate. Spread vegetables with gravy evenly on top and mix gently. Serve with harissa (see recipe).
Tip: The pulp of ju