Couscous With Vegetables Recipe

Directions:

1. Put the butter in a large saucepan or flameproof casserole with a lid over medium heat. A minute or two later, add the onions and bell pepper, along with a couple of pinches of salt and at least 1/2 t black pepper (you should really taste the pepper in this dish). Cook, stirring occasionally, until the onions are quite tender, about 10 minutes. Add the ginger, tumeric, cayenne, coriander, cloves and cinnamon and stir.
2. Add the carrots, winter squash and zucchini, along with a cup of stock. Turn the heat to low, cover, and adjust the head so the mixture simmers steadily. Cook until the carrots are tender, 20 to 30 minutes, checking and adding a bit more liquid if the mixture threatens to dry out. Add the chickpeas and raisins and cook for another 10 minutes, adding liquid if the mixture is dry, raising the heat and boiling some of it off if the mixture seems too soupy (it should be like a stew).
3. Taste and adjust the seasoning; the flavors of black pepper and cayenne should be pronounced. Serve immediately over the couscous.