4-6 servings of couscous, uncooked
1 t turmeric
1 t cumin
1 t corriander
2 cloves garlic, mashed
2 T olive oil
1/2 to 1 cup each of 6 fresh vegetables, chopped
1 14 oz can chickpeas
1/4 cup raisins or chopped dried apricots
Prepare couscous according to package directions, substituting vegetable stock with spices for cooking water.
Meanwhile, sautee fresh vegetables in olive oil until tender, allotting more time for vegetables like potatoes and carrots. Stir in chickpeas and raisins.
Transfer couscous to serving bowl then arrange vegetables on top.