Couscous is a North African dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout West Africa, the Sahel, France, Spain, the Canary Islands, Portugal, Madeira, Brazil, Italy (particularly in western Sicily's province of Trapani), as well as in Turkey, Greece, Malta, Cyprus, the Middle East and India. It combines vegetables, meat and the couscous grain to form a very hearty dish that is served as a main course. There are many variations to this dish, depending on the area. Ingredients 1 cup couscous 15 pealed pearl onions or 2 cups sliced onions 15oz can garbanzo beans 2 large boiled potatoes cubed 1 cup sliced carrots 1/2 cup chopped cilantro 1/4 cup chopped parsley 2 tbs minced garlic 1 tsp paprika 1/2 tsp cayenne pepper 1/2 tsp Dede's 7 spices 1/4 tsp nutmeg 1/2 tsp salt 1/2 tsp black pepper 2 16oz cans tomato sauce 1 chicken or veggie bouillion 3 cups water 4 tbs butter Directions In a medium size 2 quart pot heat 1 1/4 cup water, add bouillion and 2 tbs butter and bring to a simmer, then add couscous and cook for 1 minute, remove from heat and cover, let stand for 15-20 minutes. In a large saute pan, on medium high heat, add 2 tbs butter until melted then add onions. Cook onions for 5 minutes until caramelized. Add carrots and garbanzo beans and cook for another 5 minutes. Add garlic, cilantro, parsley, potatoes and 1/2 tsp salt and mix vegetables. In a large 4 quart sauce pan bring tomato sauce and 1 1/2 cup of water to a simmer. Add seasonings and spices to the sauce then add vegetable mixture to tomato sauce and simmer for 10-12 minutes. With a fork, fluff the couscous and mix the couscous with some of the tomato sauce. Place the couscous mixture in a plate and form a well in the middle, place the vegetables in the middle of the couscous. Serve warm.