------------------------------------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.