Couscous with seven vegetables
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vegetable broth or water |
| 6 | mediums | Carrots; cut in chunks |
| 3 | mediums | Yellow onions; quartered |
| 2 | Turnips; peeled and quarter | |
| 2 | Celery stalks; sliced | |
| 1 | 3\" stick cinnamon or 1 ts ground cinnamon | |
| ½ | teaspoon | To 1ts ground cumin |
| About 1 ts salt | ||
| Ground black pepper | ||
| 1 | small | Pumpkin or butternut squash peeled and cut into 2-inch pieces |
| ½ | Green cabbage; shredded | |
| 2 | cups | Cooked or canned chickpeas or fava beans |
| 1 | tablespoon | Chopped fresh coriander or parsley |
| 1 | pounds | Couscous; steamed (2 1/2c) |
Directions
Bring broth or water to a boil in a large pot. Add the carrots, onions, turnips, celery, cinnamon, cumin, turmeric, salt and pepper to taste. Cover, reduce heat to low and simmer 30 minutes.
Add the pumpkin, cabbage and chickpeas. (For a thicker sauce, puree half the chick peas first) Cook until tender, about 20 minutes. Add the coriander. Discard the cinnamon stick.
Spoon the couscous onto a large platter or into individual serving bowls. Make a well in the center and fill the well with the vegetables. Pour some of the broth over the couscous, Serve warm.
Nutritional info per serving: 512 cal; 22g pro, 99g carb, 4g fat(6%), 1534mg sodium
Source: adapted from a Miami Herald recipe, 9/5/96 formatted by Lisa Crawford