| 2 | tb | Olive oil |
| 2 | md | Onions, sliced |
| 1 | | Red bell pepper, seeded, |
| DIVIDER | | -- cut into 3/4" wide strips |
| 2 | | Garlic cloves, peeled |
| 1 | ts | Turmeric |
| 1 | ts | Ground ginger |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Fine sea salt |
| 1/4 | ts | Cayenne pepper |
| 1/4 | ts | Crushed saffron threads |
| 4 | md | Carrots, cut into 1" |
| DIVIDER | | -- lengths |
| 1 | | Butternut squash, |
| DIVIDER | | -- pared, seeded, |
| DIVIDER | | -- & cut into 2-inch pieces |
| 15 | oz | Canned tomatoes |
| 1 | c | Vegetable stock or bouillon |
| 2 | md | Zuchinni, cut into 1" chunks |
| 1 | c | Cooked garbanzo beans |
| 1/2 | c | Raisins |
| 3 | c | Water |
| 2 | tb | Olive oil |
| 1/2 | ts | Fine sea salt |
| 1 1/2 | c | Whole wheat couscous |
| 1/2 | c | Coarsely chopped almonds |
| DIVIDER | | -- toasted |
