Moroccan Vegetable Stew With Couscous

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

15 ounces tomato sauce

1 teaspoon black pepper ground

1/2 cauliflower florets

1 bn fresh mint chopped, for garnish

2 teaspoons curry powder

1 lrg yellow onion chopped

1/2 cup dried figs coarsely chopped

1 teaspoon cayenne ground

1 yellow squash cut in half-moons sliced

1/2 cup raisins or currants soaked 15 minutes in warm water to plump

1 teaspoon salt

2 whl red potatoes diced

3 cups couscous uncooked

16 ounces tomato diced

1 pint plain yogurt for garnish

2 teaspoons cardamom ground

1 zucchini cut in half and sliced

6 cups water

6 cloves garlic minced

2 tablespoons honey

2 tablespoons olive oil

1 cup carrot diced

1/3 cup almonds sliced

15 ounces garbanzo beans

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