Vegetable Couscous - cooking recipe

Ingredients

2 Tbsp. olive oil
2 medium yellow onions, sliced
2 large carrots, sliced
2 medium potatoes, cubed
3 cloves garlic, minced
4 c. chicken stock
1 can chopped tomatoes
1/2 tsp. each: dried thyme and basil
1/2 tsp. each: salt and pepper
1 bay leaf
2 parsnips, sliced
1 medium zucchini, cubed
1 medium yellow squash, cubed
2 c. chickpeas
1/4 c. golden raisins
1 c. couscous

Preparation

In a 5-quart Dutch oven, heat 1 tablespoon of the oil over moderate heat.
Add onions.
Saute, stirring occasionally for 5 to 7 minutes, until golden brown.
Add carrots, potatoes and garlic. Cook for 2 minutes.
Stir in stock, tomatoes, thyme, basil, salt, pepper and bay leaf.
Bring liquid to a boil.
Lower heat.
Simmer vegetables, covered, for 5 minutes.
Add parsnips.
Simmer, covered, for 3 minutes.
Add zucchini, yellow squash and chickpeas and simmer, covered, 8 minutes, or until vegetables are just tender.
Remove bay leaf.
Using glass measuring cup, remove 1 1/2 cups liquid from Dutch oven to saucepan.
Stir in raisins and remaining oil, then bring to a boil and stir in couscous.
Remove from heat.
Let stand, covered, 10 minutes or until liquid is absorbed.
Serve the vegetables over the couscous.
Serves 4 to 6, 570 calories per serving.