This is hkellick's recipe that I resized and adjusted the spice to my taste.

Ingredients

1	tbsp Vegetable oil
1 1/2	c Chopped onion
2	cloves Garlic, Minced
3/4	tsp Salt
1	tsp Cinnamon
1/2	tsp Ginger
1/2	tsp Turmeric
1/4	tsp Nutmeg
2	c Water
1/4	tsp cloves (about 3)
2	c Sliced carrots
2	c butternut squash, cubed
2	c Chickpeas
1 1/2	c yams, cubed
1/2	c Raisins
1/3	c Chopped dried apricots
3	tbsp Brown sugar
1	c Couscous
1 3/4	c Water

Directions

1. For the stew: In a 4-quart saucepan, heat the oil over medium-high heat.
   
   
2. Add the onion and garlic, and cook, stirring, until softened.
   
   
3. Add 1/2 tsp. of the salt and all of the cinnamon, ginger, tumeric, nutmeg,
   
   
4. Add the water and cloves; bring to a boil.
   
   
5. Add the carrot, squash, chickpeas, sweet potato, raisins,
   
   
6. apricots, and brown sugar, and return to a boil.
   
   
7. Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45
   
   
8. minutes, or until the sweet potato is tender.
   
   
9. For the couscous: During the last 5 minutes of cooking the stew, place
   
   
10. the couscous in a medium-sized bowl. Add the boiling water and remaining
    
    
11. 1/4 teaspoon salt. Let stand 5 minutes, then fluff with a fork.
    
    
12. Serve the stew over the couscous and top with the chopped almonds.
    
    

Categories

Main Dish, Vegetarian, Kosher

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber High in manganese Very high in vitamin A

Bad points High in sugar