Bell Pepper-and-Potato Tagine Over Couscous

2 tsp EVO oil
1 3/4c onion, diced
2 tbsp tomato paste
1 1/2 tsp dried mint flakes
1/2 tsp crushed red pepper
6 cloves garlic , crushed
2 baking potatoes, peeled, each cut into 6 wedges (about 1 pound)
2 c red bell pepper strips (1-inch)
2 c green bell pepper strips (1-inch)
1 tsp kosher salt
1 can chickpeas (garbanzo beans), drained (15 1/2-oz)
3 c tomato, chopped, seeded (about 2 pounds)
3 c water
1 tsp harissa (optional)
3/4c couscous, uncooked
3 tbsp parsley, chopped fresh

Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through potatoes, and cook 10 minutes, stirring occasionally. Add the bell peppers, salt, and chickpeas, then sauté for 5 minutes. Stir in the tomato and water. Bring to a boil, and partially cover, reduce heat, and simmer for 25 minutes or until the potatoes are tender. Remove the vegetables with a slotted spoon. Set aside, and keep warm. Reserve 1 cup of cooking liquid. Bring reserved cooking liquid to a boil in a medium saucepan, and stir in harissa, if desired. Gradually stir in couscous. Remove from heat, and cover and let stand for 5 minutes. Fluff with a fork. Serve with vegetables, then sprinkle with chopped parsley.
A tajine is a Moroccan dish as well as a special pot for preparing this dish. Famous tajine dishes are mqualli (chicken and citron), kefta (meatballs and tomato) and mrouzia (lamb, plums and almonds). Other ingredients for a tajine can be fish, pigeon, beef, dried fruits, olives and vegetables. Herbs used in tajines are cinnamon, saffron, ginger, garlic and peppers.