INGREDIENTS

• 1 large onion, chopped
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/2 cup vegetable stock
• 1 ^1/2 teaspoons black pepper
• 1/2 teaspoon salt
• 1 small can tomato paste
• 3 to 4 whole cloves
• 3 medium zucchini
• 4 small yellow squash or yellow zucchini
• 3 to 4 large carrots
• 4 medium yellow or red potatoes, skins on
• 1 red or green bell pepper
• 1 dash of cinnamon
• Water
• 15-ounce can of garbanzo beans
• Couscous. 

Method:

• Sauté onion in vegetable stock over medium-low heat until translucent.
• Add spices and cook for a few more minutes, stirring as needed.
• Add tomato paste, stir, and simmer for 2 minutes.
• Cut the vegetables in large chunks and add to stock mixture (not the beans) with a dash of cinnamon; add water to cover. Bring to a boil and then reduce heat and simmer, covered, for an hour or so. This can cook slowly for 2 to 3 hours, if desired.
• Add the drained garbanzos about 5 minutes before you take the veggies off the heat.
• Put couscous in a bowl. Pour boiling water over couscous and wait about 5 minutes (Ratio of about 1 1/2:1 of water to couscous.). Fluff with fork. For added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.
• Serve the stew over the couscous.