Moroccan Vegetable Stew With Couscous

• 2 tablespoons olive oil
• 1 yellow onion chopped
• 6 cloves garlic minced
• 2 red potatoes diced
• 1 cup carrot diced
• 2 teaspoons cardamom ground
• 1 zucchini cut in half and sliced
• 1 yellow squash cut in half-moons sliced
• 1/2 cauliflower florets
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1 teaspoon black pepper ground
• 1 teaspoon cayenne ground
• 1/2 cup raisins
• 16 ounces tomato
• 15 ounces tomato sauce
• 2 tablespoons honey
• 15 ounces garbanzo beans
• 6 cups water
• 3 cups couscous uncooked
• 1/2 cup dried figs coarsely chopped
• 1 cup almonds sliced
• 1 pint plain yogurt for garnish
• fat
• fat
• 1 fresh mint chopped, for garnish

1. 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.
2. 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.
3. 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.

olive oil, onion, garlic, red potatoes, carrot, cardamom ground, zucchini, cauliflower, curry powder, salt, black pepper, cayenne ground, raisins, tomato, tomato sauce, honey, garbanzo beans, water, couscous uncooked, almonds, mint

Taken from www.yummly.com/recipe/Moroccan-Vegetable-Stew-With-Couscous-1663978 (may not work)