From The Vegan Family Cookbook, by Chef Brian P. McCarthy
4 cups cooked couscous
1/2 onion, diced
1 small yam, peeled and diced
1 small zucchini, diced
1 red bell pepper, diced
1/4 cp olive oil
3 tbsp flour
2 tbsp sugar
2 tsp curry powder
1 tsp cinnamon
2 cups vegetable broth
2 cups cooked black beans
1/2 cup raisins
salt to taste
In a large pot, saute the onion, yam, zucchini and pepper in the oil until the vegetables are tender. Reduce heat to low. Add flour, sugar, curry, and cinnamon. Saute for 1 minute. Add vegetable broth, black beans, and raisins. Turn up the heat and cook stew until hot and thickened. Add salt to taste. Serve on a bed of couscous. Serves 6.
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