Curried Vegetable Stew with Couscous

Ingredients:

1 Tbsp Ground Cumin

1 Tsp Ground Coriander

1 Tsp Curry Powder

1/4 Tsp Ground Allspice

1/4 Tsp Ground Cinnamon

3/4 Tsp Salt

1/4 Tsp Freshly Ground Pepper

1 1/4 Cup Water

3 Tbsp Olive Oil

1/2 Cup Onion (Chopped)

1 Tbsp Garlic (Chopped)

1 Tbsp Fresh Cilantro (Chopped)

1 Head Cauliflower (Cut into Florets)

2 Zucchini (Diced)

1 Cup Green Beans (Cut into 1/2-inch Diagonal Pieces)

1 Cup Canned Chickpeas (Drained and Rinsed)

1 Cup Diced Fresh Tomatoes

Cooked Couscous

Directions:

Stir spices, salt, pepper, and 2 tablespoons of the water together in a small bowl until smooth. Set aside. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro, and spice mixture. Cook, stirring, 1 minute, or until onion begins to soften. Add cauliflower, zucchini, and green beans; cook 2 minutes. Add 1 cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for 5 minutes, or until vegetables are just tender. Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with couscous, if desired.

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