Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- coarsely chopped
   4                    garlic cloves -- chopped
   2      tablespoons   olive oil -- (up to 3)
   1      teaspoon      cumin
   1      teaspoon      paprika
     1/2  teaspoon      curry powder
     1/2  teaspoon      coriander
     1/4  teaspoon      cinnamon
     1/4  teaspoon      turmeric
     1/4  teaspoon      powdered cloves
     1/4  teaspoon      ground coriander
     1/4  teaspoon      ground dried ginger
   3                    tomatoes -- chopped (canned ok)
   6      cups          broth of choice
   1      small         sweet potato -- peeled, cut into 1
                        -- or 2-inch chunks
   1      small         carrot -- peeled, cut into
                        -- 1/2-inch slices
   1      medium        or 2 smallish new potatoes -- cut in chunks
   1      small         to medium turnip -- peeled, cut into
                        -- 1-inch chunks
     1/2  head          green cabbage -- cut into chunks
   1      handful       green beans -- trimmed, cut into
                        *** -- 2-inch lengths, or:
     1/2  cup           frozen green beans
   2                    zucchini -- trimmed, cut into
                        -- 3/4-inch slices
   1                    green pepper -- stemmed, seeded,
                        -- cut into strips
   1      cup           cooked -- drained chick-peas
                        -- (canned ok)
   2      cups          couscous grains
     2/3  cup           raisins
   3      tablespoons   butter
   1      tablespoon    to 2 tbsp. orange flower or rose water

Preparation:

Sauté onion and garlic in olive oil until softened, then stir in spices and cook a few moments to bring out the flavors. Add tomatoes, broth, sweet potato, carrot and potatoes. Simmer for 15 minutes, then add remaining vegetables and simmer another 15 minutes, or until vegetables are tender. Add chick-peas and remove from heat. Combine couscous and raisins in a large bowl or saucepan. Remove 2 cups of the broth from the vegetable stew and bring to a boil, pour it over the couscous and raisins, cover, and let stand for 10 minutes. Add butter and fluff with a fork. To serve: Mound couscous on a platter, then sprinkle with orange flower or rose water, and ladle on vegetables and broth. Serve immediately. Source: Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.