Moroccan Vegetable Couscous - cooking recipe

Ingredients

1 tablespoon olive oil
2 ounces onions, chopped
2 1/2 ounces green peppers, chopped
1 1/4 ounces carrots, chopped peeled
1 1/4 ounces zucchini, chopped
8 fluid ounces chicken stock
5 ounces cabbage, shredded
6 ounces chopped tomatoes (2 medium)
1 tablespoon fresh coriander or 1 tablespoon parsley, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon caraway seed
1/8 teaspoon ground turmeric
4 ounces couscous

Preparation

In a medium saucepan heat olive oil. Cook onion, pepper, carrot, and zucchini in hot oil for 5 minutes. Stir in stock, cabbage, tomatoes, coriander or parsley, salt, cardamom, caraway, and turmeric. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Uncover; stir in couscous. Remove from heat; let stand, covered, for 5 minutes. Uncover and fluff with a fork.
Meanwhile, for sauce, stir together yogurt or sour cream, mayonnaise, milk, basil, thyme, salt, and pepper.