Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----stew-----
   1      tablespoon    vegetable oil
   1 1/2  cups          chopped onion
   2                    garlic cloves -- minced
     3/4  teaspoon      salt -- divided
   1      teaspoon      cinnamon -- ground
     1/2  teaspoon      ginger -- ground
     1/2  teaspoon      turmeric -- ground
     1/4  teaspoon      nutmeg -- ground
     1/4  teaspoon      red pepper -- ground
   2      cups          - water
   3      cloves        -- whole
   2      cups          sliced carrots
   2      cups          cubed butternut squash
   2      cups          chickpeas -- cooked or canned
                        and rinsed)
   1 1/2  cups          cubed sweet potato
     1/2  cup           raisins
     1/3  cup           chopped dried apricots
   3      tablespoons   brown sugar -- packed
                        -----couscous-----
   1      cup           couscous
   1 3/4  cups          - water
                        -----topping-----
     1/3  cup           chopped blanched almonds

Preparation:

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.