Moroccan Cous Cous (vegetarian)

If packaged couscous, follow package directions for cooking.  If plain, use from 1 1/2 cups to 1 3/4 cups water or light broth. (Can toast the couscous in oil till golden brown beforehand for nuttier flavor.) Bring water/broth to boil.  Stir in couscous. Turn heat off. Let sit 10-15 minutes till couscous has absorbed liquid.  Uncover and fluff with a fork.  Can add a little butter/olive oil to add flavor and make it shiny and appetizing. Alternatively, the couscous can be cooked in a steamer above the stew as it is cooking.

If using dry chickpeas, soak and cook till tender.  Saute onions in oil until tender.  Add carrots, tomatoes, chickpeas, spices, tomato paste, raisins, and water as needed. Don’t want the stew to be too thick. Add bouillon for more flavor. Simmer 20-30 minutes or until done. Stir in parsley, lemon juice and salt and pepper to taste.