Seven-Vegetable Couscous (variation with tomatoes)

1 onion, diced
2 1/2 teaspoons paprika
6 garlic cloves, minced
15 flat parsely leaves, minced
3 carrots, sliced in half and cut into one inch lengths
4 small potatoes, cut into quarters
2 cups vegetable broth
2 zucchini, diced
1 globe eggplant, peeled and diced
8 oz green beans, cut into one inch pieces
8 oz fresh fava beans
4 small tomatoes, peeled and quartered
1/4 teaspoon cayenne pepper
salt and pepper to taste

Heat oil and saute onion until tender, 6-8 minutes
Add paprika, garlic, parsley, carrots, potatoes and broth, cover and simmer until potatoes and carrots lose crispness, 8-10 minutes
Reduce heat, add zucchini, eggplant and fava beans, cook until tender
Add tomatoes and rest of spices.
Serve over couscous

Serve over couscous, for extra flavor, cook couscous in vegetable broth as well
I sometimes leave out the eggplant and use butternut squash or sweet potato instead.