Israeli Cous Cous Heaven

This is one of my favorite meals that we make at my house. My cousin's friend Dave made it for us once and it changed our lives. It's a bit time-consuming, but not difficult. The only pain-in-the-butt part is cutting the raw butternut squash, which I do first, because it makes the rest of the recipe a breeze. For the most part you can prep the veggies for each step as the ones from the previous step are cooking. It also makes enough food to feed an army. At least 8 really big servings. The dish doesn't have an official name, but my husband has dubbed it "Israeli Cous Cous Heaven."

Ingredients
1/2 Cup and 1 Tbsp olive oil
2 large leeks, white and pale green parts, minced
8 garlic cloves, chopped
2 and 1/4 Cups vegetable stock
1 and 1/2 Cups butternut squash, cut into 1/2-inch cubes
1 Cup raisins, soaked in warm water
2 zucchini cut in 1/2-inch cubes
1 Can chickpeas (garbanzo)
1 tsp turmeric
1 Tbsp fresh chopped ginger (or dry ginger)
Large Pinch cayenne pepper
1 Can chopped tomatoes (or fresh)
3/4 Cup thawed frozen peas
1 and 1/2 Cups couscous (use Israeli couscous, if you can get it)
Lemon for garnish

Directions:
- Heat oil in a heavy, large pot over low heat.

- Add leeks and garlic. Cover and cook until leeks are very tender but not brown (5-10 minutes).

- Add stock and bring to a boil. Add turmeric, ginger, cayenne and butternut squash. Cover and simmer for 5 minutes.

- Add raisins, zucchini and chickpeas. Simmer until all veggies are tender but crisp, not mushy (about another 5-10 minutes).

- Mix in tomatoes and peas, then add couscous. Give a good stir and remove from heat.

- Cover and let stand for ten minutes, or until couscous has absorbed liquid.

- Fluff, garnish with lemon slices. If you use Israeli couscous, you may need to add a bit more broth and let it cook a bit longer.

Note: You can use any veggies you like for this dish.