Moroccan Stew with Couscous

Directions

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 ½ teaspoon 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 ¼ teaspoon salt.

Let stand 5 minutes, then fluff with a fork.

Serve the stew over the couscous and top with the chopped almonds.