Seven-Vegetable Couscous

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1. 1Step 1: In a heatproof bowl, combine the couscous with 3 cups of boiling water. Cover and let stand until the water is absorbed, about 10 minutes. Fluff with a fork, then stir in the vegan buttery spread or olive oil, turmeric, and salt. Cover and set aside.
2. 2Step 2: For the vegetable stew, heat the 2 tablespoons of olive oil in a large saucepan or soup pot. Add the onions and sauté over moderate heat until translucent. Stir in the cabbage and sauté until both the onions and cabbage are lightly golden.
3. 3Step 3: Add the remaining stew ingredients (turnip, summer squash, zucchini, chickpeas, tomatoes, ginger, and the cumin-coriander-turmeric-salt mixture). Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be tender but still firm.
4. 4Step 4: To serve, arrange the couscous on the outer edge of a large serving platter. Pour the vegetable mixture in the center, then sprinkle with the garnishes (raisins or apricots, parsley, and almonds). Let each guest place a mound of couscous on their dinner plate and top it with the vegetable mixture.