Vegetable and chick-pea couscous (bon app)

2 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 Onion, sliced
¼ teaspoon (scant) turmeric
¼ teaspoon (scant) ground cumin
¼ teaspoon (scant) cinnamon
¼ teaspoon (scant) cayenne pepper
Freshly ground pepper
2 Carrots, peeled and cut on diagonal into 1-in pieces
1 Turnip or rutabaga, peeled, quartered lengthwise and cut crosswise into 1/2-in. thick slices
4½ cup Chicken stock or canned broth
1 Zucchini, quartered lengthwise and cut into 1 in. long pieces
1 8 3/4oz. can chick-peas (garbanzo beans), rinsed and drained
1 tablespoon Butter
1 cup Couscous
Miced fresh cilantro

Directions

TYPED BY MANNY ROTHSTEIN

Heat oil in heavy medium saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 8 minutes. Add spices and 30 seconds. Mix in carrots and turnip. Add 3 cups broth and bring to b Reduce heat and simmer until vegetables are almost tender, stirring occasionally, about 30 minutes. Add zucchini and chick-peas and simmer until zucchini is crisp-tender, about 12 minutes. Adjust seasoning.

Meanwhile, bring rremaining 1½ cups broth and butter to boil in sma saucepan. Mix in couscous. Cover pan and remove from heat. Let stand 5 minutes. Fluff with fork.

Spoon couscous onto plates. Top with vegetable mixture and broth.

Spri with cilantro and serve.

Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 198 This book is a collection of recipes taken from "The Weekday Cook" col in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for January.

Submitted By MANNY ROTHSTEIN On 04-05-95

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