Vegetable Couscous Stew

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2 tablespoons olive oil

1 large onion, chopped

Coarse grained salt and cracked black pepper

1 teaspoon fresh thyme leaves

3 zucchini, cut into 3/4-inch cubes

3 yellow squash, cut into 3/4-inch cubes

1 pound mushrooms, cut into 3/4-inch cubes

1 clove garlic, minced

4 tomatoes, peeled and diced, or 1 (14-ounce) can diced tomatoes

3 cups chicken or vegetable stock

1 (19-ounce) can garbanzo beans

1/4 cup chopped parsley, plus 1 tablespoon

2 tablespoons red wine vinegar

2 tablespoons fresh basil

2 cups couscous, prepared according to package instructions

1/2 cup raisins, soaked in boiling water for 5 minutes and drained