Vegetable Couscous

Directions

1. 1
   In a large saucepan, heat the oil over moderate heat.
2. 2
   Add the onion, carrots, fennel, eggplant, garlic, and jalapeno.
3. 3
   Cook, covered, until the vegetables start to soften, about 10 minutes.
4. 4
   Stir in the tomato paste, coriander, caraway seeds, 2 teaspoons of the salt, and the black pepper.
5. 5
   Cook, stirring, for 1 minute.
6. 6
   Add 3 1/2 cups of the water and bring to a boil.
7. 7
   Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes.
8. 8
   Add the chickpeas and simmer 2 minutes longer.
9. 9
   Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil.
10. 10
    Add the remaining 1/4 teaspoon salt and the couscous.
11. 11
    Cover.
12. 12
    Remove the pot from the heat and let the couscous stand for 5 minutes.
13. 13
    Fluff with a fork.
14. 14
    Serve the stew with its broth over the couscous.