1/2 cup plus 2 tablespoons olive oil
10 baby carrots, cut into thirds
1 butternut squash, peeled and cubed
8 ounces canned chickpeas
1 head cauliflower, stalk removed, broken apart into florets
1 medium red onion, diced
4 cups vegetable stock
4 ounces unsalted butter
4 ounces dates, chopped
4 ounces golden raisins
1/3 cup ras el hanout (Moroccan spice blend with cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorn and turmeric)
2 tablespoons chopped garlic
1 tablespoon madras curry powder
2 yellow squash, quartered and chopped
2 zucchinis, quartered and chopped
2 tablespoons fresh chopped thyme
3 cups very hot water
3 cups couscous
Any vegetables may be used for this dish, but keep cook times in mind!
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