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Ingredients

• 2 Tbsp. Extra virgin olive oil
• 2 med Onions, sliced
• 1 x Red bell pepper, seeded, cut into 3/4" wide strips
• 2 x Garlic cloves, peeled
• 1 tsp Turmeric
• 1 tsp Grnd ginger
• 1/2 tsp Grnd cinnamon
• 1/2 tsp Fine sea salt
• 1/4 tsp Cayenne pepper
• 1/4 tsp Crushed saffron threads
• 4 med Carrots, cut into 1" lengths
• 1 x Butternut squash, pared, seeded, & cut into 2-inch pcs
• 15 ounce Canned tomatoes
• 1 c. Vegetable stock or possibly bouillon
• 2 med Zucchini, cut into 1" chunks
• 1 c. Cooked garbanzo beans
• 1/2 c. Raisins
• 3 c. Water
• 2 Tbsp. Extra virgin olive oil
• 1/2 tsp Fine sea salt
• 1 1/2 c. Whole wheat couscous
• 1/2 c. Coarsely minced almonds toasted

Description

Make The Tangine: In A Large Saucepan, Heat The Oil Over Medium Heat. Add In The Onions And Cook, Stirring Often, Till Lightly Browned, About 6 To 8 Min. Add In The Bell Pepper,…

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