Moroccan Vegetable Couscous

Recipe Ingredients

2 cups	474ml	Couscous - whole-grain
4 cups	948ml	Boiling water
1 cup	62g / 2.2oz	Onion - sliced thin (large)
2		Garlic - minced
2 tablespoons	30ml	Wine - red, or other wine
1 lb	454g / 16oz	Tomatoes - canned, coarsely chopped
3		Carrot (large)
2		Celery stalks (large)
1		Turnip - cubed 1/2" (medium)
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Fennel seed
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Turmeric
1 teaspoon	5ml	Paprika
2 teaspoons	10ml	Dark corn syrup
1/8 teaspoon	0.6ml	Cayenne
1/2 lb	227g / 8oz	Zucchini - sliced 1/2"
1/2 cup	73g / 2.6oz	Red bell peppers - chopped
1/4 cup	40g / 1.4oz	Raisins
1/4 cup	59ml	Apricots - dried
1		Chickpeas - rinsed and drained
1/4 cup	36g / 1.3oz	Fresh mint - chopped (or parsley)

Recipe Instructions

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 syrup. 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 the chopped mint or parsley.

Source:
The Vegetarian Starter Kit

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