Spicy Vegetable Couscous

Ingredients

VEGETABLES

• 2 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 1 garlic clove, minced
• 1/2 medium turnip, diced (2 cups)
• 2 carrots, diagonally sliced
• 1 (8 ounce) can tomatoes, drained
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 cup chicken broth
• 1 small zucchini, sliced
• 1/2 cup garbanzo beans (canned chick-peas)

COUSCOUS

• 1 1/2 cups chicken broth
• 4 tablespoons butter
• 1 cup couscous
• fresh cilantro or parsley sprig (to garnish)
• sesame seed, for garnish

Directions

1. 1

   Heat oil in large skillet over medium-high heat.

2. 2

   Add onion and garlic to pan, and saute until tender but not brown.

3. 3

   Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth.

4. 4

   Turn heat up to high and bring to a boil.

5. 5

   Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender yet firm when tested a fork.

6. 6

   Add zucchini and garbanzo beans; cook until zucchini is just tender.

7. 7

   Meanwhile, prepare couscous:.

8. 8

   In a large saucepan, heat chicken broth and butter.

9. 9

   Add couscous.

10. 10

    Cover and remove from heat.

11. 11

    Let stand 15 minutes.

12. 12

    To serve, spoon some couscous on a warm plate; top with vegetables and their broth.

13. 13

    Garnish with cilantro or parsley and sesame seeds.