1. In a heavy stockpot, heat the olive oil to shimmering.

2. Add the onion, garlic, potatoes, carrots, and cardamom. Stir until fragrant.

3. Add the zucchini, yellow squash, cauliflower, curry powder, salt, black pepper, and cayenne and stir.

4. Drain the raisins and add to the pot along with the tomatoes, tomato sauce, honey, and garbanzo beans.

5. Cover and simmer for 30 minutes, or until the vegetables are tender, adding up to 1 cup of water if the stew appears dry.

6. During the last 5 minutes; stir the figs and almonds into the stew.

7. While the stew is cooking, bring the water to a boil in a saucepan and stir in the couscous.

8. Cook for 1 minute, then cover and turn off the heat, letting the couscous sit for 10 minutes.

9. To serve, fluff up the couscous with a fork. Spoon a mound of couscous on each plate and form a well in the center.

10. Ladle a portion of stew into the well. Garnish with several tablespoons of the yogurt and fresh mint.

11. Serve the remaining yogurt on the side.