Vegetable bean Stew W/couscous

6 Servings. Heat broth in large pot over medium heat, add onion, red and green bell peppers, coriander and cinnamon and cook, stirring occasionally, until onion is soft (about 5 minutes). Stir in sweet potatoes and cook, stirring often, for 2 minutes. Add tomatoes, water, lemon juice, saffron, and garbanzos. Season to taste with salt. Cover, reduce heat, and simmer for 35 more minutes. Meanwhile prepare Hot Pepper Sauce. Mix zucchini into potato mixture and cook, covered, until sweet potato are tender (about 5 minutes more). To serve, place potato mixture over french-style couscous. Hot Pepper Sauce 1/3 cup olive oil 1 1/2 teaspoons cayenne 1 1/2 teaspoons ground cumin 1 clove minced garlic 1/4 teaspoon salt In a small pan, combine olive oil, cayenne, cumin, garlic and spoon salt. Cook over medium-low heat, stirring, until ingredients are well blended (5 minutes). Serve at room temperature. makes about 1/2 cup. Couscous 4 Servings 1 cup couscous 1 cup boiling water 1 teaspoon salt 2 tablespoons margarine Place couscous in a bowl and stir in water and salt. Let soak for about 20 minutes until liquid is absorbed. Rub grain between your fingers until there are no lumps. Then place in a vegetable steamer lined with cheesecloth and steam for 30 minutes. When ready to serve, place couscous in a bowl, stir in the 2 Tablespoons margarine. Quick Style: Place water, margarine and salt in bowl. Microwave at full power 3 to 4 minutes. Stir in couscous, cover and set for 5 minutes. Fluff with fork.