An easy dinner that just "happens" once it is all put together. The ras el hanut spice is the key ingredient to make this dish an authentic Moroccan experience. I found some at Atlas spices in Cape Town, and added a few spices of my own!
You can add a vegetable stock cube if you want, but I like it without - the olive oil and spices pack all the flavour this dish will ever need.
If you have a tagine pot, that is great to use, but don't worry if you don't - any caserole dish will do.
No exact amounts are necessary.
Mix all the vegetable up in a tagine pot or caserole dish. Sprinkle liberally with olive oil,salt and ras el hanut spice mix. Add balsamic vinegar.
Cover and bake at 180 degrees Celcius, until the vegetables are tender.
Remove the extra water but don't throw it away - keep it for the cous-cous.
Put the chick peas in a blender, and blend very briefly - it should be chopped, not a paste.
Add the other ingredients and mix well.
Roll small balls and shallow fry until they are golden brown.
Remove from the oil and place on kitchen paper.
Put the cous-cous in a large enough bowl and the veggie stock (make sure it is hot) in a cup. Fill the cup with a bit of extra water, if necessary - you need one cup of liquid.
Add the olive oil and salt to the stock, and pour over the cous-cous.
Let it stand for about 2 minutes, seperate with a fork and add seeds if you are using it.