Prepare couscous according to package, stirring in couscous when you fluff it. Or try substituting brown rice. I was out of couscous last week, so I used brown rice with turmeric and it was wonderful! Saute onions until tender in a large saucepan or soup pot using your favorite oil substitute. Add remaining ingredients except water. Cover and reduce heat to low. Cook, stirring occasionally, for 15 to 20 min. Add water as needed to produce a moist, but not soupy stew. Serve over couscous or brown rice. To make some of this easier, I used canned chickpeas. You could probably use canned tomatoes as well.