The components of Di Yin's vegetable couscous dish.  One was supposed to 
use couscous (right) as the base on which to ladle the stew (left).  The 
topping (middles) of a spicy sauce, garbanzo beans, and raisins were 
optional.  The stew was mainly made from marrow, a zucchini-like squash 
whose distinguishing feature is that the meat is a bit stringy in the 
same style as winter squashes (but less prominently so).  It also had 
carrots and potatoes.  Naturally, the stew based tasted very squashy-y.  
I thought this dish was decent/good.  Di Yin said it was great, and 
planned to make something similar at home (and indeed she later did).