Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Vegetable broth or water
6 md Carrots; cut in chunks
3 md Yellow onions; quartered
2 Turnips; peeled and quarter
2 Celery stalks; sliced
1 3" stick cinnamon or 1 ts
-ground cinnamon
1/2 ts To 1ts ground cumin
About 1 ts salt
Ground black pepper
1 sm Pumpkin or butternut squash
-peeled and cut into 2-inch
-pieces
1/2 Green cabbage; shredded
2 c Cooked or canned chickpeas
-or fava beans
1 tb Chopped fresh coriander or
-parsley
1 lb Couscous; steamed (2 1/2c)

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%),
1534mg sodium

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

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