In the original stew recipe is prepared with canned chickpeas. But I've never seen him like this in our stores. And chickpeas in the form of grains are exorbitant in price. So, I replaced the chickpeas for the lentils, the taste is there may still come our peas or beans, so it's a matter of taste. So, if you, like me, decided to use the lentils that you cook first. Better to use green, as it does not fall apart and its seeds do not lose their shape. Rinse the lentils, pour water in the ratio 1:2, do not need to soak. It is better to salt at the end, it then quickly cooked. Cook stirring occasionally for 20-30 minutes, it should be soft but keep good form.

Peel the carrots, zucchini, onion and garlic. Carrots and zucchini cut into slices the thickness of 1-1,5 see my carrot was large, and treat my family to it cool, so cut it smaller. Onion cut into half rings, garlic grind. Fresh tomatoes, make a cross-incision, give them a cold shower of boiling water and cold water. Remove the skin and cut into cubes.

In a pan heat 2 tbsp oil and fry the onion for 5 minutes, then add the garlic and cumin and cook another 30 seconds.

Then add carrots and tomatoes, simmer them, stirring occasionally, 4-5 minutes.

Pour the broth, bring to a boil (on medium heat), cover with a lid and cook for another 5 minutes. If you use still canned chickpeas or beans, at this stage, it's time to add them. If used in the preparation of canned chickpeas or beans, then they need to take in the amount of 400 g.

Add zucchini, lentils, salt and pepper - to taste. Cook under a lid for 5-10 minutes. Orientirueshsya on the willingness of the zucchini.

While vegetables cook, make the couscous. Cook it according to the instructions on the package. My need was to pour boiling water and leave for 5 minutes. Prepared couscous and mix well with a fork, that was not glued grains and pour remaining oil.

Stew is ready remove from heat and mix with couscous. Taste for salt-pepper.

Serve, garnished with parsley leaves and sprinkle with flaked almonds.