Title: Seven vegetable couscous
 Categories: Digest, Oct.
      Yield: 1 Servings
 
      1 pk Couscous
      1 ts Turmeric
      2 md Onions, chopped
      1 c  Finely shredded cabbage
      1 md Turnip, peeled and diced
      1 md Yellow summer squash,
           Chopped in 1/4" pieces
  1 1/2 c  Cooked garbanzo beans
  1 1/2 c  Diced ripe tomatoes
      1 ts Freshly grated ginger root
    1/2 ts Each: ground cumin,
           Coriander, turmeric
        x  Water as needed
 
  Prepare couscous according to package, stirring in couscous when you
  fluff it. Or try substituting brown rice. I was out of couscous last
  week, so I used brown rice with turmeric and it was wonderful! Saute
  onions until tender in a large saucepan or soup pot using your
  favorite oil substitute. Add remaining ingredients except water.
  Cover and reduce heat to low. Cook, stirring occasionally, for 15 to
  20 min. Add water as needed to produce a moist, but not soupy stew.
  Serve over couscous or brown rice.
  
  To make some of this easier, I used canned chickpeas. You could
  probably use canned tomatoes as well.  One ingredient I wouldn't dare
  leave out is the fresh ginger root !! I store my ginger root in the
  freezer wrapped in plastic.  When I want to use some, I take out a
  chunk, peel as much as I want to use and grate, it grates much easier
  when frozen.
  
  Posted by "Von Balson, Kathleen"  to the
  Fatfree Digest [Volume 11 Issue 15], Oct. 15, 1994. FATFREE Recipe
  collections