Taste of Morocco

Ingredients:

1 zucchini, cubed
1 small sweet potato, cubed
1 clove garlic, minced or pressed
1 Tbsp. oil
1/4 cup water
1 can chick peas
1 can crushed tomatoes
1 tsp. ground cumin
1/2 tsp. each: allspice, ground ginger, turmeric, and paprika
1/4 tsp. each: salt, cayenne, and cinnamon
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups uncooked couscous1/2 cup raisins
1 tbsp nuttlex

Method:
Sauté the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 minutes. Use water as necessary to keep the vegetables from sticking.
Drain and rinse the chick peas.

Add the spices, chick peas, tinned tomatoes and peppers to the pan. Cover and cook for about 5 minutes.

Meanwhile, place the couscous and raisins in another saucepan. Add enough water so that the couscous is covered by about 1/2 inch. Bring the mixture to a boil, then cover tightly, remove from the heat, and let set at least 10 minutes. When set add nuttlex to mixuture and separate grains with a fork so couscous is light and fluffy

Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken.

Serve the bean-pepper stew over the couscous.