2 cups couscous, whole-grain
4 cups boiling water
1 large onion, cut in half-sliced
2 cloves garlic, minced
2 tablespoons wine, red, or other wine
1 pound tomatoes, canned, coarsely chopped
3 large carrot, sliced 1/2"
2 large celery stalks, sliced 1''
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 teaspoonsdark 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.