-STEW-
1 tb Vegetable oil
1 1/2 c  Chopped onion
2    Garlic cloves; minced
3/4 ts Salt; divided
1 ts Cinnamon, ground
1/2 ts Ginger, ground
1/2 ts Tumeric, ground
1/4 ts Nutmeg, ground
1/4 ts Red pepper, ground
2 c  -Water
3    Cloves, whole
2 c  Sliced carrots
2 c  Cubed butternut squash
2 c  Chickpeas, cooked or canned
-(drained and rinsed)
1 1/2 c  Cubed sweet potato
1/2 c  Raisins
1/3 c  Chopped dried apricots
3 tb Brown sugar, packed

-COUSCOUS –
1 c Couscous
1 3/4 c -Water

-TOPPING –
1/3 c Chopped blanched almonds

FOR THE STEW: In a 4-quart saucepan, heat the oil over medium-high heat.
Add the onion and garlic, and cook, stirring, until softened. Add 1/2 tsp.
of the salt and all of the cinnamon, ginger, tumeric, nutmeg, and red
pepper, stirring until absorbed. Add the water and cloves; bring to a
boil. Add the carrot, squash, chickpeas, sweet potato, raisins, apricots,
and brown sugar, and return to a boil. Reduce the heat and simmer
uncovered, stirring occasionally, 40 to 45 minutes, or until the sweet
potato is tender. FOR THE COUSCOUS: During the last 5 minutes of cooking
the stew, place the couscous in a medium-sized bowl. Add the boiling water
and remaining 1/4 teaspoon salt. Let stand 5 minutes, then fluff with a
fork. Serve the stew over the couscous and top with the chopped almonds.