1 yellow or white onion, diced

5 cloves garlic, pressed or minced

2 tsp ground cumin

1 cinnamon stick

1 tsp sweet paprika

1 small to medium eggplant, optinally peeled, and cubed ½ inch

1 yellow squash, cubed

1 small butternut squash or 3 carrots, cubed or sliced

1 small red potato

2 cups broth, veggie or chicken

1 can chickpeas, drained

1 can diced tomatoes, with juices

Pinch saffron threads (optional)

1 cup brined green olives

Steam couscous, for serving (I like pearl couscous, but the small couscous would be more traditional)

Squeeze of fresh lemon juice

Optional garnishes

Cilantro or parsley, minced

Toasted slivered almonds

Heat 1-2 tbl olive oil in dutch oven or sauce pan with lid, over medium heat. Add onion, garlic, cumin paprika, cinnamon, and a pinch of salt. cook , stirring occasionally, until spices are aromatic and onions are translucent and soft (5 min).

Add squashes, eggplant, and potato, season with salt, stir to coat. Cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices and saffron if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is tender, about 10 minutes.

Just before serving stir in fresh lemon juice (from ½ a lemon or to taste) and olives. Serve over couscous with optional garnishes as desired.