1/4 c. salad oil
1 lg. onion, finely chopped
1 lg. red bell pepper, seeded, chopped
1 lg. green bell pepper, seeded, chopped
1 tsp. ground coriander
1/2 tsp. cinnamon
2 med. size sweet potatoes, peeled, cut into 1/2 inch chunks
2 lg. tomatoes, peeled, chopped
1/4 c. water
1 tbsp. lemon juice
1 tsp. saffron threads
2 c. cooked, drained garbanzo beans (or a 15 oz. can garbanzo beans, drained)
1/3 c. olive or salad oil
2 1/2 tsp. cayenne pepper
1 1/2 tsp. cumin
1 garlic clove, minced or pressed
1 med. size zucchini, chopped
4 c. hot, cooked couscous

Heat oil in a 5 quart kettle over medium heat; add onion, bell peppers, coriander and cinnamon; cook, stirring occasionally, until onion is soft, about 5 minutes.

Stir in sweet potatoes and cook, stirring often, for 2 minutes. Add tomatoes, water, lemon juice, saffron and garbanzo beans. Season to taste with salt.

Cover, reduce heat and simmer for 15 more minutes.

Meanwhile, prepare hot pepper sauce by combining olive oil, cayenne pepper, cumin, garlic and 1/4 teaspoon salt in a small saucepan.

Cook over medium heat, stirring constantly, until ingredients are well blended (5 minute). Keep warm or cool to room temperature.

Mix zucchini into potato mixture and cook, covered, until sweet potatoes are tender, about 5 minutes. Add more salt if desired.

To serve, spread couscous (prepared according to directions on package) around the edge of a deep platter and spoon the vegetables into the center.

Pass the hot pepper sauce at the table. Serves 6.