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Moroccan Vegetable Stew With Couscous



2 T olive oil
1 lg yellow onion --,Chopped
6 cloves garlic --,Minced
2 whole red potatoes --,
Diced
1 c carrot --,Diced
2 t cardamom --,Ground
1 zucchini -- and,Cut In Half
1 yellow squash -- cut in
1 half-moons
1/2 cauliflower florets
2 t curry powder
1 t salt
1 t black pepper --,Ground
1 t cayenne --,Ground
1/2 c raisins (or currants --)
1 soaked 15 minutes
16 oz tomato --,Diced
15 oz tomato sauce
2 T honey
15 oz garbanzo beans
6 c water
3 c couscous --,Uncooked
1/2 c figs -- coarsely,Dried
1 chopped
1/3 c almonds --,Sliced
1 pt plain yogurt --,For
Garnish
1 bn fresh mint -- chopped,for
1 garnish


In a heavy stockpot, heat the olive oil and saute the onion, garlic, potatoes, carrots, and cardamom. Stir until fragrant, then add the zucchini, yellow squash, and cauliflower. Add curry powder, salt, black pepper, and cayenne and stir. Drain the raisins and add to the pot along with the tomatoes, tomato sauce, honey, and garbanzo beans. Cover and simmer for 30 minutes, or until the vegetables are tender, adding up to 1 cup of water if the stew appears dry. While the stew is cooking, bring the water to a boil in a saucepan and stir in the couscous. Cook for 1 minute, then cover and turn off the heat, letting the couscous sit for 10 minutes. After the couscous has sat for 5 minutes, stir the figs and almonds into the stew. To serve, fluff up the couscous with a fork. Spoon a mound of couscous on each plate and form a well in the center. Ladle a portion of stew into the well. Garnish with several tablespoons of the yogurt and fresh mint. Serve the remaining yogurt on the side













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