Seven Vegetable Couscous

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 12 teaspoon ground cinnamon
• 12 teaspoon ground turmeric or 12 teaspoon saffron thread
• 14 teaspoon cayenne
• 3 cups vegetable broth
• 1 sweet potato, peeled and cut into 1-inch chunks
• 2 carrots, cut into 1/2-inch slices
• 8 ounces green beans, cut into 2-inch lengths
• 1 lb small zucchini, halved lengthwise and cut into 2-inch pieces
• 1 12 cups cooked chickpeas, drained and rinsed (or one 15.5 oz. can)
• 1 (14 1/2 ounce) can diced tomatoes, drained
• salt
• 12 cup frozen peas, thawed
• 2 cups quick-cooking couscous
• 12 cup raisins
• 2 tablespoons minced parsley
• harissa, sauce

1. Heat the oil in a pot over medium heat; add in onions, garlic, cumin, coriander, cinnamon, turmeric, and cayenne; cover and cook for 5 minutes.
2. Stir in the broth, sweet potato, carrots, and green beans; bring to a boil.
3. Decrease heat to medium; cover, and simmer for 10 minutes.
4. Add in zucchini, chickpeas, tomatoes, and salt to taste; simmer another 10 minutes, until all the vegetables are tender.
5. Stir in the peas and remove from the heat.
6. In a saucepan, bring 2 cups of salted water to a boil; add the couscous and raisins; cover, and remove from the heat.
7. Let stand 10 minutes, then add parsley and fluff with a fork.
8. Mound the couscous in the center of a large platter and surround with the vegetables.
9. Serve the harissa sauce on the side.

olive oil, yellow onion, garlic, ground cumin, ground coriander, ground cinnamon, ground turmeric, cayenne, vegetable broth, sweet potato, carrots, green beans, zucchini, chickpeas, tomatoes, salt, frozen peas, quickcooking couscous, raisins, parsley

Taken from www.food.com/recipe/seven-vegetable-couscous-446554 (may not work)