Curried Vegetable Stew with Couscous

Makes: 4 servings
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
3/4 teaspoon salt

1/4 teaspoon freshly ground pepper
1 1/4 cup water
3 tablespoons olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped fresh cilantro
1 head cauliflower, cut into florets
2 zucchini, diced
1 cup green beans, cut into 1/2-inch diagonal pieces
1 cup canned chickpeas, drained and rinsed
1 cup diced fresh tomatoes
Cooked couscous

Directions
1. Stir spices, salt, pepper, and 2 tablespoons of the water together in a small bowl until smooth. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro, and spice mixture. Cook, stirring, 1 minute, or until onion begins to soften.
3. Add cauliflower, zucchini, and green beans; cook 2 minutes. Add 1 cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for 5 minutes, or until vegetables are just tender.
4. Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with couscous, if desired.