Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Quarteder onions |
| 4 \N | Quartered tomatoes |
| 1 \N | Finely sliced red chili |
| 1 bunch | Fresh coriander; (cilantro) |
| 1 bunch | Fresh flat leaved parsley |
| 2 \N | Cinnamon sticks |
| 2 teaspoons | Salt |
| 1 teaspoon | Each of ground black pepper; ginger, turmeric |
| ¼ teaspoon | Saffron threads |
| 8 smalls | Halved carrots |
| 4 mediums | Quartered turnips |
| 1 pounds | Cubed butternut squash |
| 4 mediums | Halved courgettes; (zucchini) |
| 1 can | (400g) chick peas drained |
| 3 ounces | Raisins; (optional) |
| 1 pack | (500g) couscous |
In a large pan place onions, tomatoes, chili, half the pack of cilantro and parsley add the spices and approx half pint water.Cover and simmer for 45 mins.Keep checking as to amount of liquid(because I haven't tried this version and the original used 5 pints to make a broth from the chicken I can't be more helpful here I'm afraid - just keep an eye on it and add more water if you think necessary) Add carrots and turnips cover and simmer for 15mins then add squash, zucchini,chick peas and raisins and simmer for a further 15mins again checking on liquid if too runny for you cook uncovered to reduce. Serve over couscous. Posted to fatfree digest by Maralyn <maralyn.olsen@...> on Apr 05, 1998