Ingredients
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1 large onion, chopped
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1/2 teaspoon turmeric
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1/4 teaspoon cayenne
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1/2 cup vegetable stock
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1/2 tablespoon cinnamon
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1 1/2 teaspoons black pepper
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1/2 teaspoon salt
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5 tablespoons tomato puree
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3 medium zucchini
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4 small yellow squash
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1 red bell pepper
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1 (15 ounce) can garbanzo beans
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3/4 large carrot
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3 -4 whole cloves
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4 medium yellow potatoes, skins on
Instructions
- Saute onion in vegetable stock over med. low heat until translucent.
- Add all spices and cook for a few more minutes, stirring as needed.
- Add tomato paste, stir and simmer 2 minutes.
- Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover.
- Bring to a boil, then reduce heat and simmer, covered, for an hour or so.
- (This can cook slowly for 2-3 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.
- Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.).
- 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. Enjoy!