Nummy nummy moroccany vegetabley stew

From Mibsy and one day he'll tell me where it originally came from.

Boogie with Stew
----------------

Ingredients:

01. Olive Oil ............. 2 tbsp
02. Water ................. 6 cups

03. Cauliflower ........... 1/2 Cut into florets
04. Carrots ............... 1 Cup diced
05. Garlic ................ 6 Cloves
06. Mint, fresh ........... To garnish
07. Onion ................. 1 Large, yellow
08. Potato, Red ........... 2 Diced
09. Yellow Squash ......... 1 cut in half-moons and sliced
10. Zucchini .............. 1 cut in half and sliced

11. Almonds, sliced ....... 1/3 cup
12. Figs, dried ........... 1/2 cup coarsely chopped
13. Raisins ............... 1/2 cup soaked 15 minutes in warm water

14. Black Pepper .......... 1 tsp freshly ground
15. Cardamom .............. 2 tsp
16. Cayenne Pepper ........ 1 tsp
17. Curry Powder .......... 2 tsp
18. Salt .................. 1 tsp
19. Honey ................. 2 tbsp

20. Couscous .............. 3 cups uncooked
21. Garbanzo beans ........ 1 15oz can
22. Tomato, diced ......... 1 15oz can
23. Tomato paste .......... 1 small tub (or a tin of tomato sauce)


24. Plain yoghurt ......... Small tub of GOOD QUALITY.

Instructions:

First, cut everthing up.

In a heavy stockpot, heat the olive oil(01) and saute the onion(07),
garlic(05), potatoes(08), carrots(04) and cardamom(15). Stir until
fragrant.

Add the zucchini(10), yellow squash(09), and cauliflower(03),
curry powder(17), salt(18), black pepper(14), and cayenne pepper(16)
and stir. Drain the raisins(13) and add to the pot along with the
tomatoes(22), tomato paste(23), honey(19), and garbanzo beans(21).

Stir everything in, then cover and simmer for 15 minutes. Add the
figs(12)
and almonds(11), and up to 1 cup of water if the stew appears dry.

Simmer covered for a further 30 minutes or until the vegetables are
tender.

Follow the instructions on the couscous(20) packet for cooking the
couscous.

To serve, fluff up the couscous with a fork. Spoon a mound of couscous
on
each plate and form a well in the center. Ladle a portion of stew into
the
well. Garnish with several tablespoons of yoghurt(24) and fresh
mint(06).