COUSCOUS WITH SEVEN VEGETABLES

      Title: COUSCOUS WITH SEVEN VEGETABLES
  Categories: Miamiherald, Grains, Vegetables, Ethnic, Diabetic
       Yield: 8 Servings
  
       2 c  Vegetable broth or water
       6 md Carrots; cut in chunks
       3 md Yellow onions; quartered
       2    Turnips; peeled and quarter
       2    Celery stalks; sliced
       1    3" stick cinnamon or 1 ts
            -ground cinnamon
     1/2 ts To 1ts ground cumin
            About 1 ts salt
            Ground black pepper
       1 sm Pumpkin or butternut squash
            -peeled and cut into 2-inch
            -pieces
     1/2    Green cabbage; shredded
       2 c  Cooked or canned chickpeas
            -or fava beans
       1 tb Chopped fresh coriander or
            -parsley
       1 lb Couscous; steamed (2 1/2c)
  
    Bring broth or water to a boil in a large pot.  Add the carrots,
   onions, turnips, celery, cinnamon, cumin, turmeric, salt and pepper
   to taste. Cover, reduce heat to low and simmer 30 minutes.
    Add the pumpkin, cabbage and chickpeas. (For a thicker sauce, puree
   half the chick peas first) Cook until tender, about 20 minutes. Add
   the coriander. Discard the cinnamon stick.
    Spoon the couscous onto a large platter or into individual serving
   bowls. Make a well in the center and fill the well with the
   vegetables. Pour some of the broth over the couscous, Serve warm.
   
   Nutritional info per serving: 512 cal; 22g pro, 99g carb, 4g fat(6%),
   1534mg sodium
   
   Source: adapted from a Miami Herald recipe, 9/5/96 formatted by Lisa
   Crawford
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