Step 1

Heat olive oil in a large pot over medium. Saute the onion for several minutes till softened. Add the garlic and saute for another minute till fragrant.

Step 2

Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth. Bring to a boil.

Step 3

Add sweet potatoes, zucchini, carrots, shredded cabbage, dried apricots, golden raisins and cilantro to the pot. Stir till combined.

Step 4

Add remaining 2 cups of vegetable broth to the pot. Bring to a boil. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).Reduce heat and cover the pot. Simmer the mixture for 50-60 minutes, stirring gently 2 times during cooking, till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired. Remove from heat.Add chickpeas to the pot and simmer for 5 minutes more till they're heated through.

Step 5

Meanwhile, prepare couscous according to package directions.Pour cooked couscous onto a large platter. Top with the cooked vegetable stew. Serve.