Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 smalls | Kohlrabies; peeled and cut Into chunks |
| 1 large | Onion; chopped |
| 2 \N | Sweet Potatoes; peeled and Cut into chunks |
| 2 \N | Zucchini; sliced thick |
| 5 \N | Tomatoes; fresh -or- |
| 16 ounces | Can Tomatoes |
| 15 ounces | Can Garbanzo beans |
| \N \N | (chick-peas) with liquid |
| ½ cup | Couscous -or- Bulgar Wheat |
| ¼ cup | Raisins; dark or golden |
| 1 teaspoon | Ground Coriander |
| ½ teaspoon | Ground Turmeric |
| ½ teaspoon | Ground Cinnamon |
| ½ teaspoon | Ground Ginger |
| ¼ teaspoon | Ground Cumin |
| 3 cups | Water |
From: "Tina D. Bell" <tdbell@...> Date: Thu, 4 Jul 1996 15:20:28 -0700 (PDT) Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.
One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0
Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
Posted from the Echo's Library 04/29/94 by Frank Skelly Digest eat-lf.v096.n089
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .