4 cup vegetable broth
3 clove garlic clove(s)
1 tsp curry powder
1/2 tsp round turmeric
1/2 tsp table salt
1/8 tsp ground nutmeg
1 average cinnamon stick
1/2 cup frozen pearl onions
3 oz canned artichoke hearts, without oil
1/2 cup canned chickpeas
3 Tbsp raisins
1 medium zucchini
1/2 cup tomato(es)
10 oz spinach
1 cup uncooked couscous
2 Tbsp unsalted dry roasted peanuts
1 Tbsp capers
1 medium lemon(s)
2 medium carrot(s)

Instructions

bring 2 cups of broth, the crushed garlic, curry powder, tumeric, salt, nut meg, and cinnamon stick to a boil in a large saucepan. Reduce heat, add carrots(sliced diagonaly) and onion and simmer until the carrots are barely tender, about 12 minutes. add 3 artichoke hearts,chickpeas, and raisins to broth, Simmer 5 minutes. add cubed zucchini and peeled seeded tomatos; simmer until zuchinni is tender, about 5 minutes. add torn spinach and simmer until wilted, about 5 minutes. discard cinnamon stick. bring remaining 2 cups broth to a boil in a medium saucepan, add couscous. return to boil, cover pan tightly, and remove from heat. Let stand 5 minutes. Uncover and gently fluff with a fork. to serve, place couscous in the center of platter. arrange veggies and spoon a little broth around the couscous. garnish with chopped peanuts, capers, and lemon wedges