Moroccan Vegetable Stew

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   ["1. Pour olive oil into 5 quart Dutch oven over medium heat. Add onion and cook, stirring until soft and transparent but not browned, 5 to 7 minutes.", "", "2. Add coriander, cumin, cayenne, cinnamon and garlic to onion, stirring to blend and cook, stirring, 1 to 2 minutes, until fragrant.", "", "3. Add carrots, cauliflower, stewed tomatoes, chickpeas and enough stock to cover vegetables, bring to a boil, reduce heat and simmer for 20 minutes.", "", "4. Add zucchini and raisins and continue to simmer 30 to 40 minutes longer, until vegetables are tender.", "", "5. Serve over couscous, sprinkle with almonds if desired."]

* Per serving · 4 servings · Values may vary.

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