Ingredients
- 4 carrots
- 2 garlic (cloves)
- 2 zuchinni
- 1 bell pepper (red)
- 1 chunks
- 1 butternut squash
- 3 c water
- 15 oz tomatoes (canned)
- 1 c garbanzo beans (cooked)
- 1 1/2 c wheat couscous (whole)
- 1 c vegetable stock
- 1/2 c coarsely almonds (chopped)
- 1/2 c raisins
- 4 tb olive oil
- 1 ts turmeric
- 1 ts fine sea salt
- 1 ts ginger (ground)
- 1/4 ts cayenne pepper
- 1/2 ts cinnamon (ground)
- 1/4 ts saffron threads (crushed)
- 2 slices onions
- 3/4 slices wide
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.