Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------TYPED BY MANNY ROTHSTEIN-----------------------
2 tb Olive oil - 1/2-in. thick slices
1 Onion, sliced 4 1/2 c Chicken stock or canned
1/4 ts (scant) turmeric - broth
1/4 ts (scant) ground cumin 1 Zucchini, quartered
1/4 ts (scant) cinnamon - lengthwise and cut into
1/4 ts (scant) cayenne pepper - 1 in. long pieces
Freshly ground pepper 1 8 3/4oz. can chick-peas
2 Carrots, peeled and cut on - (garbanzo beans), rinsed
- diagonal into 1-in pieces - and drained
1 Turnip or rutabaga, peeled, 1 tb Butter
- quartered lengthwise and 1 c Couscous
- cut crosswise into Miced fresh cilantro

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 1 1/2 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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