Moroccan Stew

1 cup of whole-wheat couscous

3 table spoons of sesame oil

1 medium onion

5 cloves of garlic

3 bay leaves

5 whole cloves, crushed

½ teaspoon cinnamon

1 teaspoon of ground dried turmeric

¼ teaspoon ground cayenne pepper

16oz of soaked overnight and cooked till tender garbanzo beans

2 tomatoes (can be substituted for 16 oz crushed tomatoes)

2 cubes of vegan stock dissolved in 48 oz warm water

2 carrots cut into ½ inch pieces

1 zucchini, cut into ½ inch pieces

2-pilled potatoes cut into ½ inch pieces

1 celery stick cut into ½ inch pieces

Salt to taste

1. Prepare the couscous according to package instructions
2. Heat oil in large pan over medium heat. Add garlic until brown
3. Add thinly sliced onion and cook until tender
4. Mix bay leaves, cloves, cinnamon, turmeric, and cayenne pepper.
5. Pour garbanzo beans, tomatoes, and broth, and bring to a boil
6. Add the rest of the vegetables
7. Reduce heat, and simmer for 30 minutes, when vegetables become tender
8. Serve the stew over cooked couscous