Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Onion, coarsely chopped -cut in chunks
4 Garlic cloves, chopped 1 sm To medium turnip, peeled,
2 To 3 tablespoons olive oil -cut into 1-inch chunks
1 t Cumin 1/2 Head green cabbage, cut
1 t Paprika -into chunks
1/2 t Curry powder -Handful green beans,
1/2 t Coriander -trimmed, cut into 2-inch
1/4 t Cinnamon -lengths, or 1/2 cup
1/4 t Turmeric -frozen green beans
1/4 t Powdered cloves 2 Zucchini, trimmed, cut into
1/4 t Ground coriander 3/4 -inch slices or chunks
1/4 t Ground dried ginger 1 Green pepper, stemmed,
3 Tomatoes, chopped (canned -seeded, cut into strips
-OK) 1 c Cooked, drained chick-peas
6 c Broth of choice -(canned OK)
1 sm Sweet potato, peeled, cut 2 c Couscous grains
-into 1 or 2-inch chunks 2/3 c Raisins
1 sm Carrot, peeled, cut into 3 T Butter
1/2 -inch slices 1 To 2 tablespoons orange
1 md Or 2 smallish new potatoes, -flower or rose water

Saute onion and garlic in olive oil until softened, then stir in
spices and cook a few moments to bring out the flavors. Add tomatoes,
broth, sweet potato, carrot and potatoes. Simmer for 15 minutes, then
add remaining vegetables and simmer another 15 minutes, or until
vegetables are tender. Add chick-peas and remove from heat.

Combine couscous and raisins in a large bowl or saucepan.

Remove 2 cups of the broth from the vegetable stew and bring to a
boil, pour it over the couscous and raisins, cover, and let stand for
10 minutes. Add butter and fluff with a fork.

To serve: Mound couscous on a platter, then sprinkle with orange
flower or rose water, and ladle on vegetables and broth. Serve
immediately.

Serves 6.

PER SERVING: 385 calories, 12 g protein, 67 g carbohydrate, 12 g fat
(4 g saturated), 12 mg cholesterol, 11 mg sodium, 6 g fiber.

Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.
Converted by MMCONV vers. 1.50

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