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  Recipe Home » Misc » Couscous With Seven Vegetables
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  Couscous With Seven Vegetables
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 191
Ingredients:
2 cup Vegetable broth or water
6 medium Carrots, cut in chunks
3 medium Yellow onions, quartered
2 Turnips, peeled and quarter
2 Celery stalks, sliced
1 3" stick cinnamon or 1 ts ground cinnamon
1/2 tsp To 1ts ground cumin
About 1 ts salt
Ground black pepper
1 small Pumpkin or butternut squash peeled and cut into 2-inch pieces
1/2 Green cabbage, shredded
2 cup Cooked or canned chickpeas or fava beans
1 tbsp Chopped fresh coriander or parsley
1 lb Couscous, steamed (2 1/2c)
Instructions:
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%),
1534 mg sodium

Source: adapted from a Miami Herald recipe, 9/5/96 formatted by Lisa
Crawford
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