Algerian Couscous

Ingredients

 * 1 large onion, chopped
 * ½ tsp turmeric
 * ¼ tsp cayenne
 * ½ cup vegetable stock
 * 1½ tsp black pepper
 * ½ tsp salt
 * 1 small can tomato paste
 * 3 – 4 whole cloves
 * 3 medium zucchini
 * 4 small yellow squash or yellow zucchini
 * ¾ large carrots
 * 4 medium yellow or red potatoes, skins on
 * 1 red or green bell pepper
 * 1 x 15-oz. can garbanzo beans

Directions

 * 1) Saute onion in vegetable stock over med-low heat until translucent.
 * 2) Add all spices and cook for a few more minutes, stirring as needed.
 * 3) Add tomato paste, stir and simmer 2 minutes.
 * 4) Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover.
 * 5) 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).
 * 6) Add the drained garbanzos about 5 minutes before you take the veggies off the heat.
 * 7) Put couscous in a bowl.
 * 8) Pour boiling water over couscous and wait about 5 minutes.
 * 9) Fluff with fork (ratio of about 1½:1 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.
 * 10) Serve the stew over the couscous.