
- In a large skillet over medium heat, heat 1/4 c of broth. Add the onion and garlic and saute for 3 minutes. Add tahe coriander, cumin, turmeric, salt and pepper and saute for 3 more minutes.
- Add the tomatoes and cook for 2 minutes. Put in the peas, sweet potato, carrot, and remaining 3/4 c broth.
- Bring to a boil, lower heat, cover and simmer for about 20 minutes, until the vegetables are tender.
- Bring 4 cups of water to a boil in a medium saucepan. Add the couscous slowly to the pot. Bring to a boil. Cover and turn off heat. Let the couscous stand covered for 5 minutes, until water is absorbed. Fluff with a fork.
- Serve the vegetable mixture over cooked couscous, sprinkled with cilantro or parsley if desired.