VEGGIE COUSCOUS: prep: 20 mins; cook: 45 mins; yield: 6
Source: Vegetarian Cooking For Dummies, ISBN: 978-0-7645-5350-9
Couscous, Garbanzo Beans, Vegetable Broth
Carrots, Parsley, Sweet Potatoes, Tomatoes, Turnips, Zucchini or Summer Squash
Olive Oil, Garlic, Onion, Ginger, Cumin, Turmeric, Cayenne Pepper
 In large skillet heat ** 1) Olive Oil (2 1/2T).
 Cook ** 2) Garlic (1 clove, minced) and ** 3) Onion (1 med, chopped) in oil over medium heat until onions are translucent. Stir in ** 4) Ginger (1/4t ground), ** 5) Cumin (1t), ** 6) Turmeric (1/4t), and ** 7) Cayenne Pepper (1/4t)
 Add ** 8) Turnips (2 med, cubed), ** 9) Carrots (2 large, sliced), ** 10) Potatoes (2 med, cubed) and stir to distribute the spices. Add water to just cover and cook for about 25 minutes or until the vegetables are tender. Option: add Eggplant (peeled, diced) for a "meaty" flavor.
 Add ** 11) Garbanzo Beans (1/2c canned, drained), ** 12) Zucchini or Summer Squash (1 med, sliced), and ** 13) Tomatoes (2 large ripe, chopped) and cook for another 20 minutes until all vegetables are tender.
 In seperate pan, heat ** 14) Broth, Veg (2c) until boiling.
 Place ** 15) Couscous (2c instant) in medium-sized bowl and add the vegetable broth. Cover and allow to set until the couscous has absorbed the broth and is tender. Fluff with fork.
 Serve the vegetables over a bed of couscous. Garnish with chopped parsley. ** 16) Parsley (chopped fresh garnish)