Moroccan vegetable couscous

 
                        MOROCCAN VEGETABLE COUSCOUS
 
 Recipe By     : The Vegetarian Starter Kit, PCRM
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Grains And Beans                 Main Dishes
                 Family Approved
 
   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
    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 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.
 
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