Vegetarian Moroccan Stew

Tried the Moroccan dish again tonight, with some significant changes:

3 russet potatoes, diced
3 sweet potatoes, peeled and diced
3 carrots, cut in whatever shape you'd like
1 red pepper, chopped
1/2 cup dried fruit (apricots and raisins)
2 cans garbanzo beans, drained
2 tablespoons soy sauce
2 tablespoons curry powder
1 (15 ounce) can coconut milk
1/2 cup orange juice
Salt to taste
Whole wheat couscous

1. Place potatoes and carrots in a large stockpot (I used our kazan). Add peppers and dried fruit. Add garbanzo beans. Drizzle soy sauce and sprinkle curry powder over beans; toss with beans until coated. Add coconut milk and orange juice around the edge of the pot, and bring to a boil. Cover, reduce heat and simmer for 45 minutes to an hour, or until potatoes and carrots are tender. Add salt to taste.
(Alternate: Place all ingredients in crockpot and cook 4-6 hours.)
2. Serve over cooked couscous.