STEW 1 tb Vegetable oil

1 1/2 c Chopped onion

2 Garlic cloves; minced

3/4 ts Salt; divided

1 ts Cinnamon, ground

1/2 ts Ginger, ground

1/2 ts Tumeric, ground

1/4 ts Nutmeg, ground

1/4 ts Red pepper, ground

2 c Water

3 Cloves, whole

2 c Sliced carrots

2 c Cubed butternut squash

2 c Chickpeas, cooked or canned

(drained and rinsed) 1 1/2 c Cubed sweet potato

1/2 c Raisins

1/3 c Chopped dried apricots

3 tb Brown sugar, packed

COUSCOUS 1 c Couscous

1 3/4 c Water

TOPPING 1/3 c Chopped blanched almonds

FOR THE STEW: In a 4 quart saucepan, heat the oil over medium high heat. Add the onion and garlic, and cook, stirring, until softened. Add 1/2 tsp. of the salt and all of the cinnamon, ginger, tumeric, nutmeg, and red pepper, stirring until absorbed. Add the water and cloves; bring to a boil. Add the carrot, squash, chickpeas, sweet potato, raisins, apricots, and brown sugar, and return to a boil. Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45 minutes, or until the sweet potato is tender. FOR THE COUSCOUS: During the last 5 minutes of cooking the stew, place the couscous in a medium sized bowl. Add the boiling water and remaining 1/4 teaspoon salt. Let stand 5 minutes, then fluff with a fork. Serve the stew over the couscous and top with the chopped almonds.