3 - 4 cups tomato juice

3 - 4 cups vegetable stock

5 large carrots, cut into chunks (or 30 baby carrots, halved lengthwise)

5 large potatoes, peeled and chunked

3 apples, peeled and chunked

1 teaspoon each salt and pepper

1/2 teaspoon ground tumeric

1 teaspoon ground cumin

1/4 cup freshly chopped cilantro

Enough cous cous for 6

In a large soup pot, bring tomato juice and stock to a boil.  Add carrots and potatoes, reduce heat and simmer, covered about 30 minutes, or until vegetables are fork-tender.  Add apples, spices and cilantro, cover, and let simmer 10 more minutes.

While stew is simmering, prepare enough cous cous for 6 servings.

To serve:  Spoon a mound of cous cous into a large soup bowl.  Ladle vegetable stew over and serve with a loaf of warm, chewy bread.  Serves 6.