Vegetable Couscous - cooking recipe

Ingredients

2 c. whole wheat couscous
1 large onion, cut in half and sliced thin
1 (16 oz.) tomatoes, chopped (with liquid included)
large carrots, cut in 1/2-inch cubes
1 medium turnip, cut into 1/2-inch cubes
1/2 tsp. fennel seeds (optional)
1/4 tsp. turmeric
2 tsp. dark honey
1/2 lb. zucchini, cut into 1/2-inch slices
1/4 c. raisins
1 can chickpeas, rinsed and drained
4 c. boiling water
2 cloves garlic, minced
2 large stalks celery, cut into 1-inch lengths
1/2 tsp. cinnamon
1 tsp. ground cumin
1 tsp. paprika
cayenne to taste
1/2 c. sweet red pepper, chopped
1/4 c. chopped dried apricots
1/4 c. chopped fresh mint or parsley

Preparation

In a large bowl, put 2 cups of whole wheat couscous.
Pour 4 cups boiling water over it and let sit at least 15 minutes.
Fluff with a fork and keep warm.
Saut onion and garlic in water until limp.
Add tomatoes and their liquid, carrots, celery, turnip, spices and honey.
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 additional 15 minutes.
Place couscous in individual soup bowls and top with the vegetable stew. Garnish with chopped mint or parsley.
Serves 6 to 8.