Tangine Of Moroccan Vegetables With Couscous

Ingredients

4 tb olive oil
2 slices onions
1 bell pepper
3/4 slices wide
2 garlic
1 ts turmeric
1 ts ginger
1/2 ts cinnamon
1 ts fine sea salt
1/4 ts cayenne pepper
1/4 ts saffron threads
4 carrots
1 butternut squash
15 oz tomatoes
1 c vegetable stock
2 zuchinni
1 chunks
1 c garbanzo beans
1/2 c raisins
3 c water
1 1/2 c wheat couscous
1/2 c coarsely almonds

Instructions

Stir in the zuchinni, garbanzo beans, and raisins. Cover and continue cooking until the squash is tender, about 5 to 10 minutes. Make the couscous: Meanwhile, in a large saucepan, combine the water, oil, and salt and bring to a boil over high heat. Stir in the couscous. Immediately remove from the heat, cover, and let stand until the couscous has absorbed all the liquid, about 5 minutes. Place the couscous on a warmed serving platter and make a well in the center. With a slotted spoon, spoon the vegetables into the well. Pour the tangine cooking juices over the couscous, sprinkle with the almonds, and serve.