Tagine of Mixed Vegetables

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, sliced
1 14 oz can diced tomatoes, drained
2 cups vegetable stock
1/4 cup blanched almonds
1/3 cup raisins
2 teaspoons ground paprika
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon saffron threads
6 oz green beans, trimmed to 2 inch lengths
2 carrots, peeled and cut into 1/8 inch thick slices
1 15 oz can chick peas, drained and rinsed
1 red bell pepper, cored and seeded and cut into 1 inch pieces
1 1/2 cups couscous, prepared
1 1/2 tablespoons lemon juice
2 teaspoons harissa
salt and pepper to taste

In soup pot, heat oil and saute onions and garlic 3-5 minutes
Stir in tomatoes, stock, almonds, raisins, ginger, paprika, cinnamon and saffron, bring to boil
Add beans and carrots and return to boil
Reduce heat, cover and simmer 10 minutes
Add chick peas and peppers, cook covered until vegetables are tender, 7-10 minutes
Add lemon juice and harissa, salt and pepper to taste

Serve over couscous