Couscous Des Legumes
Yield: 6 Servings
Source: Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.

1 onion, coarsely chopped
4 garlic cloves, chopped
2 to 3 tablespoons olive oil
1 ts cumin
1 ts paprika
1/2 ts curry powder
1/2 ts coriander
1/4 ts cinnamon
1/4 ts turmeric
1/4 ts powdered cloves
1/4 ts ground coriander
1/4 ts ground dried ginger
3 tomatoes, chopped (canned ok)
6 c broth of choice
1 sm sweet potato, peeled, cut into 1 or; 2-inch chunks
1 sm carrot, peeled, cut into 1/2-inch slices
1 md or 2 smallish new potatoes, cut in chunks
1 sm to medium turnip, peeled, cut into; 1-inch chunks
1/2 head green cabbage, cut into chunks
1 handful green beans, trimmed, cut into 2-inch
1/2 c frozen green beans
2 zucchini, trimmed, cut into 3/4-inch slices or chunks
1 green pepper, stemmed, seeded, cut into strips
1 c cooked, drained chick-peas canned ok)
2 c couscous grains
2/3 c raisins
3 tb butter
1 tb to 2 tb orange flower or rose water

Saute onion and garlic in olive oil until softened, then stir in spices and cook a few moments to bring out the flavors. Add tomatoes, broth, sweet potato, carrot and potatoes. Simmer for 15 minutes, then add remaining vegetables and simmer another 15 minutes, or until vegetables are tender. Add chick-peas and remove from heat. Combine couscous and raisins in a large bowl or saucepan. Remove 2 cups of the broth from the vegetable stew and bring to a boil, pour it over the couscous and raisins, cover, and let stand for 10 minutes. Add butter and fluff with a fork. To serve: Mound couscous on a platter, then sprinkle with orange flower or rose water, and ladle on vegetables and broth. Serve immediately.