Algerian Couscous

==Ingredients==
* 1 large onion, chopped
* ½ tsp turmeric
* ¼ tsp cayenne
* ½ cup vegetable stock
* 1½ tsp black pepper
* ½ tsp salt
* 1 small can tomato paste
* 3 – 4 whole cloves
* 3 medium zucchini
* 4 small yellow squash or yellow zucchini
* ¾ large carrots
* 4 medium yellow or red potatoes, skins on
* 1 red or green bell pepper
* 1 x 15-oz can garbanzo beans
==Directions==
# Saute onion in vegetable stock over med-low heat until translucent.
# Add all spices and cook for a few more minutes, stirring as needed.
# Add tomato paste, stir and simmer 2 minutes.
# Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover.
# Bring to a boil, then reduce heat and simmer, covered, for an hour or so (this can cook slowly for 2 – 3 hours, if desired).
# Add the drained garbanzos about 5 minutes before you take the veggies off the heat.
# Put couscous in a bowl.
# Pour boiling water over couscous and wait about 5 minutes.
# Fluff with fork (ratio of about 1½:1 of water to couscous) for added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.
# Serve the stew over the couscous.
Category:Algerian Vegetarian
Category:Couscous Recipes
Category:Squash Recipes
Category:Vegetable stock and broth Recipes
Category:Zucchini Recipes
Category:Red-skinned potato Recipes
Category:Carrot Recipes
Category:Chickpea Recipes
Category:Green bell pepper Recipes
Category:Red bell pepper Recipes
Category:Recipes that need photos
Category:Tomato paste Recipes