Ingredients

• 1 cup (250 ml) vegetable broth made from bouillon
• 1/3 cup (80 ml) olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 sweet potato, diced
• 1 cup (250 ml) dried green beans
• 1 red pepper, chopped
• 1/2 cup (125 ml) soy chunks
• 28 oz can (796 ml) diced tomatoes
• 1/2 tsp (2 ml) thyme
• 1/4 tsp (1 ml) ginger, ground
• 1/4 tsp (1 ml) nutmeg, ground
• 1/4 tsp (1 ml) cinnamon, ground
• 3 cloves
• pinch chili flakes
• 1/2 cup (125 ml) prunes, pitted and halved
• 1/3 cup (80 ml) dried apricots, diced
• 8 oz can (250 ml) artichoke hearts, reserve juice
• 1/2 cup (125 ml) black olives, pitted
• 3 tbsp (45 ml) brown sugar
• pinch saffron
• 1/2 lemon, juiced
• 1 cup (250 ml) slivered almonds, toasted
• 3 cups (750 ml) couscous
• 4 1/2 cups (1125 ml) boiling water

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Instructions

1. In the wok, heat the oil and sauté the onion and garlic.
2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently.
3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
4. Cover and simmer for 20 minutes or until the vegetables are tender.
5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
6. While you are waiting, toast the almonds in a dry frying pan.
7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes.
8. Fluff the couscous with a fork.
9. Serve the stew over the couscous and garnish with toasted almonds.