Recipe 105

Name:

Recipe name and category: Couscous Aux Sept Legumes

No. of servings: 6

Preparation time:

Recipe ingredients and directions:

6 cups chicken stock or water

6 carrots (2-1/2 cups), cut into chunks

3 onions, quartered

2 turnips (3 cups), peeled and quartered

2 stalks celery, sliced

2 sticks cinnamon (3” sticks) or 1 tsp ground cinnamon

½ tsp ground cumin, up to 1tsp

½ tsp ground turmeric

1 tsp salt

pepper

1 butternut squash or small pumpkin prepared and cut into 2” pieces

3 medium, sliced (6 cups)

½ head green cabbage, shredded (5 cups)

2 cups cooked or canned chickpeas or fava beans

1 tbs chopped coriander or parsley

couscous (see below)

1 cup chicken stock, warmed, up to 2 cups

Bring 6 cups stock to a boil.

Add carrots, onions, turnips, celery, cinnamon, cumin, turmeric, salt and pepper to taste.

Cover, reduce heat to low and simmer for 30 minutes.

Add squash, cabbage, chickpeas and coriander. Cook until tender, about 20 minutes.

To produce a thicker sauce, use a potato masher or the back of a wooden spoon to mash some of the chickpeas or squash against he bottom of the pot.

Spoon cooked couscous onto a large deep-sided platter or individual serving plates. Make a well in the center and fill it with vegetables. Pour 1 to 2 cups stock over couscous. Serve warm.

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