COUSCOUS

INGREDIENTS
*****
1 small yellow waxed turnip (peeled & cubed)
1 large onion (chopped)
3 carrots (thick slices)
1 celery stalk (sliced)
1 can chick peas (drained)
1/2 c. raisins
2 Qt. vegetable stock
2 c. water
2 T. fresh parsley
1/8 t. cumin
dash of nutneg
dash of turmeric
1 garlic clove (finely chopped)
2 T. olive oil
salt & pepper (to taste)
Optional: 2 c. cabbage (sliced) or 1 large potato (cubed)
1 box couscous

In a pot, saute the onion, garlic, carrots and celery in the oil until the onions are translucent.
Add all the other ingredients except the couscous, chick peas and raisins. Simmer, cover slightly ajar, 30 minutes.
Add the chick peas and raisins and simmer another 30 minutes or until the turnip is tender.
Measure 1/2 c. dry couscous per serving. Remove 1/2 c. of the cooked liquid per serving of couscous pouring it over the couscous in a bowl. Cover the bowl and let stand 10 minutes.
Serve the vegetables and some broth over beds of the cooked couscous in deep bowls.
[Yield: 4 servings]

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