Moroccan vegetable couscous

Yield: 6 Servings

Measure Ingredient
2 cups Couscous -- whole-grain
4 cups Boiling water
1 large Onion -- sliced thin
2 \N Cloves garlic -- minced
2 tablespoons Wine, red -- or other wine
1 pounds Tomatoes, canned -- coarsely
\N \N Chopped
3 larges Carrot
2 larges Celery stalks
1 medium Turnip -- cubed 1/2\"
½ teaspoon Cinnamon
½ teaspoon Fennel seed
1 teaspoon Ground cumin
¼ teaspoon Turmeric
1 teaspoon Paprika
2 teaspoons Dark corn syrup
⅛ teaspoon Cayenne
½ pounds Zucchini -- sliced 1/2\"
½ cup Red bell peppers -- chopped
¼ cup Raisins
¼ cup Apricots, dried
1 can Chickpeas -- rinsed and
\N \N Drained
¼ cup Fresh mint -- chopped (or
\N \N Parsley)

In a large bowl, put 2 cups of whole wheat couscous, pour 4 cups boiling wather over it and let sit at least 15 minutes. Fluff with a fork, and keep warm.

Saute onion and garlic in wine until limp. Add tomatoes and their liquid, carrots, celery, turnip, spices, and corn sysup. Bring to a boil, reduce the heat and simmer for about 20 minutes. Then add zucchini, red pepper, raisins, apricots, and chickpeas. Simmer for an addtional 15 minutes.

Place couscous in individual soup bowls and top with the vegetable stew.

Garnish with the chopped mint or parsley.

Recipe By : The Vegetarian Starter Kit, PCRM File

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