|Olive oil||2 Tablespoon|
|Yellow onions||2 Medium, thinly sliced|
|Carrots||2 Large, peeled and sliced 1/2 inch thick|
|Red-skinless potatoes||2 Medium, cut into 1/2 inch cubes (6 Ounce Each)|
|Garlic||3 Clove (15 gm), minced|
|Vegetable stock/Chicken stock/ low sodium chicken broth||4 Cup (64 tbs)|
|Canned low sodium tomatoes||14 1⁄2 Ounce, chopped, with their juice (1 Can)|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄2 Teaspoon (Or To Taste)|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Parsnips||2 , peeled and sliced 1/2 inch thick (7 Ounce)|
|Zucchini||1 Medium, cut into 1 inch cubes (6 Ounce)|
|Yellow squash||1 Medium, cut into 1 inch cubes (6 Ounce)|
|Cooked chickpeas||2 Cup (32 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Couscous||1 Cup (16 tbs)|
1 ln a 5-quart Dutch oven, heat 1 tablespoon of the oil over moderate heat.
Add the onions and saute, stirring occasionally, for 5 to 7 minutes or until golden.
Add the carrots, potatoes, and garlic and cook, stirring, for 2 minutes.
Stir in the stock, tomatoes, thyme, basil, salt, pepper, and bay leaf.
Bring the liquid to a boil, then lower the heat and simmer the vegetables, covered, for 5 minutes.
Add the parsnips and simmer, covered, for 3 minutes.
Add the zucchini, yellow squash, and chick peas and simmer, covered, for 8 minutes or until the vegetables are just tender.
Remove and discard the bay leaf.
2 Using a 1 -pint glass measuring cup, transfer 1 1/2 cups of the cooking liquid from the Dutch oven to a small saucepan.
Stir in the raisins and the remaining 1 tablespoon of oil, then bring the liquid to a boil and stir in the couscous.
Remove the saucepan from the heat and let stand, covered, for 1 0 minutes or until the liquid is absorbed and the couscous is tender