Moroccan Couscous - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, diced
3 cups vegetable broth
2 carrots, chopped
1 sweet potato, diced
1 zucchini, diced
1 red bell pepper, diced
1 turnip, diced (optional)
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can tomato sauce
1/4 teaspoon cinnamon
1/2 teaspoon ground turmeric
1 pinch saffron
1 pinch curry powder
2 cups couscous, uncooked

Preparation

Heat oil in large pot over medium-high heat; saute onion until golden.
Pour in vegetable broth and bring to boil.
Stir in carrots, sweet potato and turnip (if using). Reduce heat and simmer 15 minutes.
Reduce heat to low and add zucchini and red pepper. simmer 20 minutes.
Stir in beans, tomato sauce and spices. Simmer until heated.
Meanwhile, bring 2 1/2 cups water to boil. Stir in couscous, cover and remove from heat. Let stand 5 - 7 minutes.
Fluff with fork and serve with vegetables on top.