1. In the wok, heat the oil and saute the onion and garlic. 2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently. 3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes. 4. Cover and simmer for 20 minutes or until the vegetables are tender. 5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes. 6. While you are waiting, toast the almonds in a dry frying pan. 7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes. 8. Fluff the couscous with a fork. 9. Serve the stew over the couscous and garnish with toasted almonds.