Instructions: 1. In a large saucepan, cook the cauliflower in boiling unsalted water for 4 minutes or until just tender; drain and set aside.

2. In a heavy 12-inch skillet, heat the olive oil over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, until the onion is soft - about 5 minutes. Add the tomatoes, cinnamon stick, turmeric, ginger, paprika, and black pepper; cover and cook for 10 minutes. Stir in the red pepper, carrot, prunes, and 1/2 cup cold water; cover and cook 15 minutes longer. Add the green beans, cauliflower, and another 1/2 cup cold water, and cook, covered, for 20 minutes. Stir in the chick peas and cook, covered for 5 minutes.

3. As soon as the chick peas are added to the skillet, pour the boiling water over the couscous, cover, and let stand 5 minutes. Fluff the couscous with a fork; mound on a platter. Remove the cinnamon stick from the stew and ladle the stew on top of the couscous.

Serves

4.

NOTES :

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