Mediterranean Vegetable Couscous
2 small cloves garlic, chopped
1/2 teaspoon cinnamon
1/2 teaspoon tumeric
1/4 teaspoon black pepper
1 (14.5 ounce) can vegetable broth
2 large carrots, peeled and chopped
2 small turnips, peeled and chopped
1/2 pound butternut squash, peeled and diced 1/2 inch
1/2 pound small zucchini, diced 1/2 inch
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can diced tomatoes
1 1/4 cups quick cooking couscous
more pepper to taste (optional)
3/4 cup raisins
In a heavy 4 quart saucepan, add vegetable broth, garlic, cinnamon, tumeric and black pepper. Also add carrots, turnips and squash and cook over low to medium heat about 20 minutes until vegetables are tender.
Add zucchini, garbanzo beans and diced tomatoes and cook, stirring often, for 10 minutes.
Stir in couscous and mix together. Turn heat to lowest setting. Cover and let stand 3-5 minutes. Season with more pepper, if desired.
Turn into serving dish and sprinkle with raisins, mixing them into the hot couscous a little, but leaving enough on top for garnish.
