---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Vegetables
       Yield: 4 servings
       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
       1 c  Couscous
   1 3/4 c  -Water
     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.