Curried Vegetables on Couscous Recipe | MyRecipes

4 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds) 4 cups cubed tomato (about 1 1/2 pounds) 1 cup chopped onion 1 cup (1/4-inch) diagonally cut carrot 2 tablespoons curry powder 2 teaspoons cumin seeds 1 teaspoon salt 1/4 teaspoon cayenne pepper 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained 1 green bell pepper, cut into 1/2-inch-wide strips 3 garlic cloves, minced 1/3 cup chopped fresh cilantro 4 green onion tops, cut into 1-inch pieces 3 cups hot cooked couscous 6 tablespoons mango chutney 6 tablespoons raisins 6 tablespoons plain fat-free yogurt