Clean all the vegetables. Slice them all into 2-inch (5 cm) pieces.
Also peel and chop the garlic and onion. Then pour some olive oil in a high pan and place it over medium heat until hot. Add the chopped onion and garlic.
Stir fry the onion and garlic quickly. Gently cook it for 5 minutes until the onion starts to soften. Stir regularly. In the meantime rinse and clean the tomato. Then chop it into quarters and transfer them to a blender.
Blend it into a fine tomato puree. Add this to the onion in the pan.
Stir well. Then bring the ingredients to a good boil over medium-high heat for a minute. Also add the carrots, cloves, bay leaves, cumin powder (or seeds and sliced carrots.
Turn the heat lower to medium again and stir. Let the carrots simmer under a lid in the tomato sauce for 8 minutes. Stir and check them regularly, they still have to be a little crunchy. Now add the sliced bell peppers.
Stir the ingredients and cook for 3 to 4 minutes. Then add the sliced zucchini, raisins, lemon juice and cinnamon. Season with pepper and salt.
Simmer the vegetables for another 2 to 3 minutes until all the vegetables are warmed through but still crunchy. Check the seasoning and add extra pepper, salt, cumin, cinnamon or lemon juice to taste.
Stir one last time, then take the pan off the heat. Scoop the cooked couscous onto plates and top with the vegetables. Serve hot.