Yield : 6 to 8 servings Cooking Time : 40 minutes Ingredients 2 tablespoons extra virgin olive oil 1 onion, chopped 2 cloves garlic, minced One 1-inch piece ginger, peeled and minced 1½ teaspoons ground cumin 2 teaspoons ground turmeric Two 3-inch cinnamon sticks 1/3 cup chopped dried apricots (or dates, raisins, cranberries) 1 can (14 oz) sliced, stewed tomatoes (or about 1 pound fresh, preferably peeled and seeded) 2 cups vegetable stock 1 cup cooked or drained canned chickpeas 8 medium carrots, cut into bite-size chunks 2 zucchini (or other squash), cut into bite-sized chunks 1 kohlrabi, cut into bite-sized chunks 2-3 cups romano beans, cut into bite-sized chunks (I used the whole bag from our basket, not sure of exact measurement) Salt and freshly ground black pepper 1 cup whole wheat couscous Directions 1. Put the oil in a deep skillet (I used a 5 QT chili pot) with a lid over medium-high heat. Add the onion and garlic, cook until soft. Add the ginger, cumin, turmeric, and cinnamon; cook, stirring often, until fragrant, 2 minutes. 2. Add the dried fruit, tomato, stock, chickpeas, carrots, kohlrabi, romano beans and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the vegetables are just tender. 3. Add the couscous (stir in slowly to make sure all couscous is submerged) and cover about 5 minutes. Couscous should absorb liquid. Remove from heat, fluff couscous mixture, serve hot by itself or with a dollop of plain yogurt. If you have leftovers, serve cold over spinach for a cool summer salad.