|Chicken bouillon granules||1 Tablespoon|
|Minced garlic||1 Tablespoon|
|Minced gingerroot||1 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Water||7 3⁄4 Cup (124 tbs), divided|
|Chopped purple onion||1 Cup (16 tbs)|
|Canned no salt added whole tomatoes||29 Ounce, drained and chopped (2 Can)|
|Sliced celery||1 Cup (16 tbs)|
|Carrots||2 , scraped and sliced diagonally|
|Sweet potato||1 Medium, peeled and cubed|
|Sweet red pepper||1 , cut into 1/2-inch pieces|
|Turnips||2 Cup (32 tbs), cubed|
|Zucchini||2 Cup (32 tbs), cubed|
|Canned garbanzo beans||15 Ounce, drained (1 Can)|
|Firm tofu||10 Ounce, cubed|
|Uncooked couscous||1 Cup (16 tbs)|
|Sliced almonds||2 Teaspoon, toasted|
Coat a large Dutch oven with cooking spray, add margarine.
Place over medium-high heat until hot.
Add garlic, gingerroot, cumin, turmeric, cinnamon, and ground red pepper.
Cook for 2 minutes, stirring constantly.
Stir in 4 cups water, bouillon granules, chopped onion, and tomatoes.
Bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes.
Stir in sliced celery, sliced carrot, and cubed sweet potato, cook for 5 minutes.
Add sweet red pepper pieces and cubed turnips,- cook 4 minutes.
Add cubed zucchini, raisins, garbanzo beans, and tofu.
Cook for 5 minutes.
Remove mixture from heat.
Bring remaining 3 2/3 cups water to a boil in a medium saucepan.
Remove from heat.
Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.