For the vegetables
3 tablespoons olive oil
1 small yellow onion, grated
2 garlic cloves, pressed or minced
Sea salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon turmeric powder
3 medium carrots, halved lengthwise and cut into 3- to 4-inch pieces
6 sprigs parsley
1 ¾ cups water or vegetable broth
1 medium zucchini, quartered lengthwise and halved crosswise
½ cup raisins
1/2 cup cooked chickpeas
For the couscous:
1 cup instant couscous
1 cup boiling water
1/4 teaspoon salt
½ tablespoon butter
In a medium pot, sauté the onion and garlic in olive until translucent, 2 to 4 minutes. Add the salt, pepper, cumin, chili powder, coriander, ginger and turmeric. Cook for 2 minutes until fragrant. Add the water or broth, carrots and parsley. Cover with a lid and cook over medium heat 10 minutes. Add the zucchini, raisins and chickpeas; cover and cook another 10 minutes. Discard the parsley.
Prepare the couscous by pouring the boiling water over couscous in a large bowl. Stir in the salt and butter. Cover and let stand 5 minutes. Fluff with a fork.
Arrange the couscous in a dome on the serving plate. Place the vegetables on the couscous. Top with the raisins and sauce.