Recipe - Moroccan Vegetable Couscous

2 cup Couscous wholegrain
4 cup Boiling water
1 lg Onion cut or sliced up thin
2 Cloves garlic minced
2 tablespoon Wine, red or other wine
1 pound Tomatoes, canned coarsely
Chopped
3 lg Carrot
2 lg Celery stalks
1 md Turnip cubed 1/2"
One half teaspoon Cinnamon
One half teaspoon Fennel seed
1 teaspoon Ground cumin
One fourth teaspoon Turmeric
1 teaspoon Paprika
2 teaspoon Dark corn syrup
1/8 teaspoon Cayenne
One half pound Zucchini cut or sliced up 1/2"
One half cup Red bell peppers chopped
One fourth cup Raisins
One fourth cup Apricots, dried
1 cn Chickpeas rinsed and
Drained
One fourth cup Fresh mint chopped (or
Parsley)

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.

Saute onion and garlic in wine until limp. Add tomatoes and their liquid,
carrots, celery, turnip, spices, and corn sysup. 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 addtional 15 minutes.
Place couscous in individual soup bowls and top with the vegetable stew.
Garnish with the chopped mint or parsley.

Recipe By : The Vegetarian Starter Kit, PCRM

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip