Ingredients

• 2 tablespoons olive oil
• 2 large cloves garlic, finely chopped
• 1 medium onoin, diced into 1/2 inch pieces
• 2 carrots sliced into 1/4 inch rounds
• 1 (8 ounce) can tomato sauce (or recipe ready tomatoes by progresso)
• 1/2 cup raisins
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 2 1/2 cups vegetable stock or chicken stock if not strictly vegetarian, divided use 2 yellow crookneck squash, sliced into 1/4 inch rounds
• 2 small zucchini, sliced into 1/4 inch rounds
• 1 can chickpeas, drained (about 1 cup) and run water over it
• 4 tablespoons butter or margarine
• 1 cup couscous
• Finely minced parsley for garnish

Directions

1. Heat a large frying pan for 30 minutes and add the oil

2. Heat the oil for 15 seconds and then saute the garlic and onion until lightly golden

3. Do Not Burn The Garlic (changes flavor of the dish, and never put oil in cold frying pan)

4. Add the carrots, tomato sauce, raisins, salt, cumin and 1 cup of stock to the pan

5. Cover and simmer the mixture for 10 minutes or until the carrots are crisp tender

6. Add the crookneck squash, the zucchini, and the chickpeas

7. Cook until the squashed are tender (this can be done the day before)

8. In a 2 quart saucepan, heat the remaining 1 1/2 cups stock and butter or margarine

9. Add the couscous

10. Cover, remove from the heat, and allow the pan to sit for 5 minutes (if part of buffet, use 2 cups or more of couscous)

11. To serve, spoon the couscous in the center of a large rimmed dish, and surround with the cooked vegetables

12. Pour the sauce evenly over all

13. Sprinkle with a little parsley for garnish if you like

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