Curried Vegetable Stew with Couscous

1 Tbsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Curry Powder
1/4 Tsp Ground Allspice
1/4 Tsp Ground Cinnamon
3/4 Tsp Salt
1/4 Tsp Freshly Ground Pepper
1 1/4 Cup Water
3 Tbsp Olive Oil
1/2 Cup Onion (Chopped)
1 Tbsp Garlic (Chopped)
1 Tbsp Fresh Cilantro (Chopped)
1 Head Cauliflower (Cut into Florets)
2 Zucchini (Diced)
1 Cup Green Beans (Cut into 1/2-inch Diagonal Pieces)
1 Cup Canned Chickpeas (Drained and Rinsed)
1 Cup Diced Fresh Tomatoes
Cooked Couscous

Stir spices, salt, pepper, and 2 tablespoons of the water together in a small bowl until smooth. Set aside. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro, and spice mixture. Cook, stirring, 1 minute, or until onion begins to soften. Add cauliflower, zucchini, and green beans; cook 2 minutes. Add 1 cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for 5 minutes, or until vegetables are just tender. Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with couscous, if desired.