COUSCOUS WITH SAUSAGES

1 quart stock
4 yukon potatoes
3 carrots
1-2 stalks celery
garlic
1 leek or 1 onion
1 can garbanzos
1/2 cup raisins

saffron
ginger
salt
pepper

sausages

Add vegetables to stock and boil, then turn down low (and cover if desired).  Sauté onion/leek with garlic in olive oil, then add to vegetables.  Add spices.  Meanwhile, cook sausages whole.  When done serve over couscous.