Curried Vegetable Stew With Couscous

• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• 14 teaspoon ground allspice
• 14 teaspoon ground cinnamon
• 34 teaspoon salt
• 14 teaspoon fresh ground pepper
• 1 14 cups water
• 3 tablespoons olive oil
• 12 cup onion, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 head cauliflower, cut into florets
• 2 zucchini, diced
• 1 cup green beans, cut into 1/2-inch diagonal pieces
• 1 cup canned chick-peas, drained and rinsed
• 1 cup fresh tomato, diced
• cooked couscous

1. Stir spices, salt, pepper, and 2 tablespoons of the water together in a small bowl until smooth.
2. Set aside.
3. Heat olive oil in a large skillet over medium heat.
4. Add onion, garlic, cilantro, and spice mixture.
5. Cook, stirring, 1 minute, or until onion begins to soften.
6. Add cauliflower, zucchini, and green beans; cook 2 minutes.
7. Add 1 cup plus 2 tablespoons water; bring to a boil.
8. Simmer, covered, for 5 minutes, or until vegetables are just tender.
9. Stir in chickpeas and tomatoes; simmer 5 minutes more.
10. Serve with couscous, if desired.
11. Nutrition facts per serving (without couscous): 205 calories, 7g protein, 21g carbohydrate, 12g fat (1.5g saturated), 6g fiber.

ground cumin, ground coriander, curry powder, ground allspice, ground cinnamon, salt, ground pepper, water, olive oil, onion, garlic, fresh cilantro, cauliflower, zucchini, green beans, chickpeas, fresh tomato, couscous

Taken from www.food.com/recipe/curried-vegetable-stew-with-couscous-428554 (may not work)