Saute 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.
PER SERVING: 385 calories, 12 g protein, 67 g carbohydrate, 12 g fat (4 g saturated), 12 mg cholesterol, 11 mg sodium, 6 g fiber.
Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.
Posted by Stephen Ceideburg