Vegetarian Couscous

This is the dish I have always loved most at Moroccan restaurants.  It is incredibly flavorful and traditionally meant for a gathering.  I served my couscous alongside the Moroccan Opah, however it can easily be a stand alone meal.  We ate the leftovers for days!!  You can make many substitutions of the vegetables depending on availability and preference.

2 Tbs Olive oil
2 large onions, sliced into large segments
2 pinches saffron threads
1 Tbs crushed red pepper
1 tsp turmeric
1 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp ground black pepper
3 Tbs chopped parsley
3 Tbs chopped cilantro
1 can (28oz) whole peeled tomatoes, chopped
1 qt stock (chicken or veg)
3 c water
1 sweet potato, cubed
1/2 of one Kabocha squash, cubed
2 c, roughly chopped carrots
1 medium zucchini, chopped
1 c dried currants, or raisins
2 c frozen cooked chick peas (or 1- 14oz can)
1 Tbs honey
2 c (quick cooking) couscous, uncooked
1/2 c slivered almonds, toasted

Heat oil in large stock pot, add onions and cook over medium heat for 10 minutes. Stir in saffron, red pepper, turmeric, cinnamon, ginger, black pepper and saute for 5 minutes.  Add herbs, tomatoes, stock and water and bring to a boil, then reduce heat and simmer for 10 minutes.
Add sweet potato, squash and carrots.  Bring temperature to a vigorous simmer and cook for 10 minutes. Add zucchini, currants and chick peas and cook another 5 minutes, until vegetables are tender.
Cook couscous separately and mound in a large serving bowl making a well in the center.  Spoon vegetable mixture into the center and ladle liquid over the top.  Sprinkle with toasted almonds and serve.