Algerian Couscous

Peel the potatoes, keeping skins on, and cut them into quarters; peel the carrots and cut into ½-inch thick rounds; trim the zucchini and yellow squash and cut them into ½-inch thick rounds; seed the bell pepper and cut into 1-inch chunks.

Heat the vegetable stock in a large, heavy-bottomed pot over medium heat and add the chopped onion, turmeric, cayenne, black pepper, salt, and whole cloves; stir until fragrant, about 2 minutes.

Stir in the tomato paste until fully dissolved into the broth, then add the quartered potatoes and carrot rounds.

Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 15 minutes until the potatoes begin to soften.

Add the zucchini, yellow squash, and bell pepper chunks to the pot and stir gently to combine.

Drain and rinse the canned garbanzo beans, then add them to the pot and stir gently.

Continue simmering for 12-15 minutes until all vegetables are tender and the flavors have melded.

Taste and adjust seasoning with additional salt, pepper, or cayenne as needed; remove the whole cloves before serving.

Serve the vegetable broth and accompaniments in shallow bowls, reserving the couscous base (if using) or serving as a vegetable tagine with warm bread for scooping.