Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
2 md Onions, sliced
1 ea Red bell pepper, seeded,
-- cut into 3/4" wide strips
2 ea Garlic cloves, peeled
1 ts Turmeric
1 ts Ground ginger
1/2 ts Ground cinnamon
1/2 ts Fine sea salt
1/4 ts Cayenne pepper
1/4 ts Crushed saffron threads
4 md Carrots, cut into 1"
-- lengths
1 ea Butternut squash,
-- pared, seeded,
-- cut into 2-inch pieces
15 oz Canned tomatoes
1 c Vegetable stock or bouillon
2 md Zuchinni, cut into 1" chunks
1 c Cooked garbanzo beans
1/2 c Raisins
3 c Water
2 tb Olive oil
1/2 ts Fine sea salt
1 1/2 c Whole wheat couscous
1/2 c Coarsely chopped almonds
-- toasted

Make the tangine: In a large saucepan, heat the oil over medium heat.
Add the onions and cook, stirring often, until lightly browned, about
6 to 8 minutes. Add the bell pepper, garlic, turmeric, ginger,
cinnamon, salt, cayenne, and saffron, and stir for 1 minute. Stir in
the carrots, squash, tomatoes with their juice, and vegetable stock,
breaking up the tomatoes with the spoon. Bring to a simmer over high
heat. Reduce the heat to low, cover, and simmer for 20 to 30 minutes,
until the vegetables are just tender. Stir in the zuchinni, garbanzo
beans, and raisins. Cover and continue cooking until the squash is
tender, about 5 to 10 minutes. Make the couscous: Meanwhile, in a
large saucepan, combine the water, oil, and salt and bring to a boil
over high heat. Stir in the couscous. Immediately remove from the
heat, cover, and let stand until the couscous has absorbed all the
liquid, about 5 minutes. Place the couscous on a warmed serving
platter and make a well in the center. With a slotted spoon, spoon
the vegetables into the well. Pour the tangine cooking juices over
the couscous, sprinkle with the almonds, and serve.

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