Moroccan Vegetables with Couscous

Here is another lovely recipe from friend Sondra. I normally LOVE (like it's always something I could eat every day- even for breakfast) everything she sends, but this one I think stretched Jason and I a bit. So many vegetables, and a slight unusual flavor, (maybe we're just not used to eggplant?) made this one a winner, but definitely a different one for our taste buds. Here it is in Sondra's words:

I LOVE this recipe - and it actually tastes better as leftovers (in my opinion.) Of course, I'm pretty free and easy with the recipe...if i don't have something, it's not a big deal, and I add stuff to suit my fancy. For instance, I can't fathom why red peppers aren't included.

Moroccan Vegetables with Couscous
2 Tablespoons butter 2 cups coarsely chopped cabbage 2 cups chopped onions 1 1/2 cups cubed eggplant 1 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground allspice 1/8 teaspoon saffron threads (or 1/2 tsp. extra turmeric) 2 cups vegetable broth or water 1 1/2 cups carrot chunks 1 1/2 cups cubed rutabaga 1 cup chopped tomatoes 1 bay leaf 2 cups cooked fava beans (I prefer chickpeas) 1/2 cup golden or dark raisins In a 6 qt pot, melt the butter over medium-high heat. Add the cabbage and onions; cook, stirring, until the vegetables are softened, about 4 min. Add the eggplant; cook, stirring until softened, about 3 minutes. Stir in the turmeric, cinnamon, ginger, allspice, and saffron until absorbed. Add the broth, and bring to a boil. Add the carrots, rutabaga, tomatoes, and bay leaf; cook, covered,stirring occasionally, for 40 minutes or until vegetables are tender. Add the beans and raisins; cook, covered, 20 minutes longer or until stew is slightly thickened. Discard the bay leaf. Serve over couscous.

I think the cooking time is too long - the vegetables are REALLY cooked. My personal preference is to keep them tender crisp, let it sit to cool down then reheat it when I'm ready to serve. Gives the flavours time to blend without having mushy veggies.

Couscous of course just follow the package directions.
However, I think it's 1 cup couscous to 2 cups of boiling water. Add salt, cover, and let sit for 5
minutes. Fluff with a fork and serve. I love that about couscous!