Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 small | Onion, finely chopped |
| 1 tablespoon | Chopped peeled fresh gingerroot |
| 1 tablespoon | Olive oil |
| 2 \N | Cloves garlic, finely chopped |
| 1 teaspoon | Curry powder |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Turmeric |
| 3 larges | Ripe tomatoes, halved, seeded, and chopped |
| 1 small | (about 3/4 lb) eggplant, cut into 1/2-inch cubes |
| 1 medium | Zucchini, cut into 1/4-inch-thick slices |
| ½ cup | Water |
| ½ teaspoon | Salt |
| ⅓ cup | Dark seedless raisins |
| 1 teaspoon | Honey |
| 2 cups | Couscous |
1. In 2-quart microwave-safe bowl, combine onion, gingerroot, and oil; microwave on medium (50 percent) 1 minute. Stir in garlic, curry powder, cinnamon, and turmeric; cover and microwave on medium 1 minute.
2. Reserve ½ C chopped tomatoes; add remaining tomatoes, the eggplant, zucchini, water, and salt to onion mixture. Cover and microwave on high (100 percent) 6 minutes. Stir, cover, and microwave on medium 5 minutes. Add reserved tomatoes, the raisins, and honey; stir, cover, and let stand 5 minutes.
3. Meanwhile, prepare couscous following package directions. To serve, mound some of couscous onto each of 4 serving plates. Make a well in center of couscous and fill each with stew mixture.
Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg> Submitted By DIANE PAHL On 10-02-94