Moroccan Vegetable Couscous

Serving Size : 6
Ingredients

for prepare Moroccan Vegetable Couscous

:

Amount	Measure	Ingredient - Preparation Method
2	cups	couscous - whole-grain
4	cups	boiling water
1	large	onion - sliced thin
2	cloves	garlic - minced
2	tablespoons	wine - red, or other wine
1	pound	tomatoes - canned, coarsely
chopped moroccan vegetable couscous
3	large	carrot
2	large	celery stalks
1	medium	turnip - cubed 1/2"
1/2	teaspoon	cinnamon
1/2	teaspoon	fennel seed
1	teaspoon	ground cumin
1/4	teaspoon	turmeric
1	teaspoon	paprika
2	teaspoons	dark corn syrup
1/8	teaspoon	cayenne
1/2	pound	zucchini - sliced 1/2"
1/2	cup	red bell peppers - chopped
1/4	cup	raisins
1/4	cup	apricots - dried
1	can	chickpeas - rinsed and drained
1/4	cup	fresh mint - chopped (or

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. Saut‚ 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.

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