1). Place the oil in the pot and start sautéing the onions until translucent, about 2 minutes. Add the chopped tomato and celery,  mix for a minute. Add all the spices EXCEPT the sugar, mix for a few seconds until fragrant. Add the pruns as well and mix for a few seconds. 

 2). Start adding the vegetables in this order: the idea is that the hardest ones are on the bottom and the softest on top. Carrots,   pumpkin, cabbage, zucchini, squash, garbanzo beans. 

3). Add water to the point that it almost reaches the vegetables but not covering them.  Sprinkle the brown sugar and cinnamon on top.  Bring to a boil and slightly cover. Cook for an hour to an hour and a half.  Take into consideration that the vegetables release their' own liquids so don’t be afraid if at the beginning you think that some more water is needed. You can always add later on.  Better to put less than more.

4).  After the soup has cooked down and the vegetables are all nice and soft, just towards the end, before you turn off the heat, take a bowl with 1/4 cup of boiling water, and a few tablespoons from the stew itself, and mix with 2 tbsp of white miso. Mix well until dissolved. Add the liquids back to the pot and continue to cook, while you prepare the couscous grains. 

5). Prepare the couscous grains: https://batelskitchen.com/couscous-side-dish/

6).  Arrange a few tablespoons of the prepared couscous on a deep bowl or plate, and spread it into a flat layer. Scoop a generous amount of veggies from the stew, and place them on top, making sure to leave them as whole as possible. Repeat this action and make sure you get every single vegetable on your plate, then add the sauce on top.

Feel free to serve it with the tomato garlic Moroccan Salad: Into a bowl add: 1-2 chopped tomatoes, 1 chopped jalapeno, 2 cloves of minced garlic. season with salt, pepper, olive oil and fresh lemon. Mix and serve on top of the couscous bowl.

Enjoy!