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1
Peel the onion and cut into 1/4-inch pieces.
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2
Peel and finely chop the garlic or pass it through a garlic press.
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3
Peel the carrots and cut into 1/8-inch-thick slices.
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4
Trim the ends of the zucchini and yellow squash and discard.
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5
Cut them in half lengthwise and slice widthwise into 1/4-inch-thick pieces.
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6
Cut the bell pepper in half, remove the seeds and membranes, and cut into 1/2-inch pieces.
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7
Peel the eggplants and cut into 1/2-inch cubes.
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8
Place the oil in a large saucepan over medium heat.
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9
Add the onion and garlic and cook, stirring occasionally, for 3 minutes.
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10
Add the carrots, zucchini, squash, bell pepper, cumin, cinnamon, crushed red pepper, salt, and 1 cup of the water and cook, stirring occasionally, for 5 minutes.
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11
Stir in the eggplant, the raisins, the tomatoes with their juice, and the chickpeas with their liquid.
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12
Cover and cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, or until the vegetables are tender.
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13
Meanwhile, bring the remaining 2 1/2 cups of water to a boil.
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14
Stir in the couscous, cover, and remove from the heat.
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15
Let stand for 5 minutes, then fluff with a fork.
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16
Spoon some of the couscous into the center of each plate and top with the vegetable tagine.
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17
A tagine is a Moroccan stew named after the special pot in which its cooked.
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18
A traditional tagine pot is made of heavy clay and consists of a base thats circular and flat with low sides, and a large cone-shaped cover that rests inside the base during cooking.
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19
The design of the cover returns the condensation to the bottom.
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20
The cover is removed and the base is taken to the table for serving.
