Couscous (A Vegetable Stew)

6-8 Carrots, large slices
3 Zucchini, large slices
3 Yellow Crook Necked Squash, large slices
1 Acorn Squash or Pinnacle Squash, peeled and cubed
2 Sweet Potatoes, peeled and cubed
2 White Rose Potatoes, cubed with skins on
12 Brussel Sprouts or 1/2 Head of Cabbage, large slices
1 Leak, sliced
6-8 Garlic Cloves, peeled and sliced
4 Qts Water
Sea Salt, Bay Leaves and Other Herbs and Spices to Taste

Add all the ingredients to a giant soup pot and stir other medium heat. After vegetables have softened, add in water. Bring to a boil and skim. Reduce heat and cover. Cook slowly on medium low heat for at least 1 1/2 hours. Meat or chicken can be added to this stew, but increase the cooking time for another hour. For a sweeter flavor, can add carrot juice and/or 1/2 cup of raisins or prunes while simmering. Different fresh herbs can be added for variety. Serve over cooked millet or whole wheat couscous.