Curried Vegetable Stew With Couscous

Directions

1. In a medium bowl, combine broth, garlic, lemon juice, and curry pwdr. Set aside. [Not really necessary to do this ahead.]
2. In a large nonstick skillet, heat oil over medium-high heat. Add in onion, and saute/fry till softened and starting to brown, about 4 minutes. [Get the broth, etc., ready now.] Add in the vegetables, chickpeas, and raisins, stir the mix gently with a wooden spoon. Pour broth mix over the vegetables.
3. Cover, and bring just to a boil. Reduce heat, and simmer, covered, till veggies are tender, about 6-8 minutes. Season with S&P.
4. Meanwhile, in a small saucepan, bring water to a boil. Sprinkle in couscous; cover; remove from heat; and let stand about 5 minutes, or possibly till water is absorbed. Fluff couscous with a fork and divide onto serving plates. Spoon curried veggies over the top, and sprinkle with smoked almonds.
5. Serves 4.
6. Serve with ... Sliced Plum Tomatoes with Fat-Free Ranch Dressing Whole-Wheat Pita Bread Pineapple-Orange Compote
7. Pineapple-Orange Compote: In a large bowl, combine 2 c. fresh pineapple chunks, 1/3 c. orange juice, and dark-brown sugar to taste. Chill.
8. Sprinkle with flaked coconut, if you like, before serving.
9. Serves 4