seven vegetable couscous

By Jody

Ingredients

• 2 tbsp evoo
• 3 garlic cloves, minced
• 1/2 tsp ground ginger, tumeric and coriander; 1/4 tsp ground black pepper, cinnamon, nutmeg and saffron; 1/8 tsp ground allspice, cloves and mace (ras el hanout)
• 2 dried arbol chiles
• 1/2 tsp salt
• 4 c veggie broth
• 1 each medium carrot, parsnip and potato, peeled and cut into 1/2 in dice
• 1 each small turnip, sweet potato, peeled and cut into 1/2 in dice
• 1 medium zucchini, cut into 1/2 in dice
• 1 can ( 15 oz) garbanzo, drained and rinsed
• 2 medium tomatoes, cut into 1/2 in dice
• 2 tbsp chopped flat leaf parsley
• 2 c couscous

Preparation

Step 1

In a large pot over medium-high heat, heat oil and garlic until fragrant, about 1 minute. add ras el hanout and chiles and cook, stirring, 1 minute. add salt, 3 c broth, 2 c water, carrot, parsnip, potato, turnip, sweet potato and zucchini. bring to a boil. add garbanzo, lower heat to produce a simmer and simmer vegetables until just tender, about 15 minutes. add tomatoes and parsley. cook vegetables until tender, another 3 to 5 minutes. add salt to taste.
bring remaining 1 c broth and 1 1/4 c water to a boil in a medium pot. add couscous, cover and turn off heat. let stand 5 minutes and then fluff with fork.
remove chiles from vegetables and discard. serve vegetables over couscous.