Weekend Cookbook Challenge 12 - Stew

I'm having so much fun reading Stews Chilies and Chowders for WCC 12 that I've made another stew! My first, Chinese Style Stew is here.

Send a link to your post for Weekend Cookbook Challenge 12 to Shaun, this month's host at kitchenaglowATyahooDOTcom by January 5!

Moroccan Stew
adapted from Company's Coming Stews Chilies and Chowders

While I did enjoy this one, next time I will be more aggressive with the seasonings.

1 tb olive oil
2 cups cubed potato
2 cups sliced zucchini
1 cup diced red onion
1 cup chopped carrot
1 medium red pepper, seeded and chopped
3 cups water
1 can of chick peas, drained and rinsed
1/4 cup soft sun dried tomato pieces, sliced
1 tb vegetable boullion powder
1/2 tsp ground ginger
1/2 tsp tumeric
1/2 tsp cinnamon
1/4 tsp hot chile flakes
1/2 tsp salt
1/2 tsp pepper
3 tb water
1 tb cornstarch

Cinnamon Couscous

1 cup water
1/2 tsp cinnamon
3/4 cup couscous

For the stew:
Heat the oil in a large pot over medium high heat. Add the potatos thru red pepper and cook, stirring for 10 minutes. Add the water, chickpeas, sundried tomatos and all the spices. Cover and simmer for 30 minutes until the potatos are tender. Taste and season with salt and pepper. Turn heat up to a boil, mix together the water and cornstarch, pour in and stir until thickened. Serve over couscous.

Cinnamon Couscous
Bring the water and cinnamon to a boil. Stir in the couscous, cover and remove from heat. Let stand for 15 minutes. Stir with a fork to fluff.