Indian Spiced Vegetable and Couscous Pot

Description:
I got this recipe from Rachel Ray's 30 minute Get Real Meals. It's really good. It's also great because you can do a lot of the chopping in advance and just throw everything together at the end. I substituted the chicken broth with vegetable broth.

Ingredients:
3 TBs Extra Virgin Olive Oil (EVOO)
1 - inch piece fresh ginger root, peeled and minced or grated (I used 1 tsp of pre-grated ginger)
1 tsp cumin seeds
1 tsp crushed hot red pepper flakes
3 garlic cloves, crushed
1 head cauliflower, cut into florets
3 baby eggplants (1 1/2 lbs), cut lengthwise into 1-inch wednes
1 small yellow onion, sliced
1 can (15 oz) chickpeas
1 tbs ground coriander
1 1/2 tsp turmeric
1 tsp allspice
1 tsp salt
1 14.25 oz can of vegetable broth
1/3 cup couscous
1 cup fresh basil leaves, torn or shredded, or 1/2 cup chopped fresh cilantro, for garnish (optional)


Directions:
Heat a deep nonstick skillet or pot (choose one that has a tight fitting lid) over medium-high heat with the EVOO. When the EVOO ripples, stir in the ginger, cumin, red pepper flakes, and the garlic, then add the cauliflower. Stir and sear the cauliflower, caramelizing it at the edges, 2 or 3 minutes, then push it to the side of the pan. Add the eggplant and onion and let them sit for 3 minutes or so; they will caramelize a bit as well at their edges. Toss to combine the vegetables and add the chickpeas. In a small dish mix the coriander, turmeric, allspice, and salt. Stir in the spices and vegetable broth and combine well. Bring the stock up to a bubble, 1 minute. Stir in the couscous and place a lid on the pan. Turn the heat off and let the pot stand for 5 minutes, covered. Remove the lid and fluff the mixture with a fork. Top each portion liberally with either torn or shredded basil or chopped cilantro.