Spicy Vegetable Couscous

 This is my idea of the perfect meatless meal (although not vegetarian, of course, with the chicken broth) It is a simplified version of the wonderful Moroccan dish that usually includes lamb, chicken and/or veal.  I found this years ago in a book published by Glamour Magazine with recipes from their Gourmet on the Run feature.  If you ever see it in a used book store be sure and pick it up as it is full of great, quick and easy recipes.
 
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Vegetables:
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 small or 1 medium turnip, diced
2 carrots, sliced diagonally
1 can chopped tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
2-3 small zucchini, sliced
1 can garbanzo beans, drained
 
Couscous:
1 1/2 cups chicken broth
2 tablespoons butter
1 cup couscous
fresh parsley or cilantro
sesame seeds
 
In a large skillet over medium high heat, heat oil.  Add onion and garlic and saute until tender but not brown.  Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth.  Bring to a boil then reduce heat, cover, and simmer 10 minutes or until vegetables are tender yet firm when tested with a fork.  Add zucchini and garbanzo beans; cook until zucchini is just tender.
 
Meanwhile, prepare the couscous.  Heat chicken broth and butter in a large saucepan with a lid.  When it starts to boil, add couscous, stir, cover, and remove from the heat and let sit for 15 minutes to steam.  When couscous is tender and has absorbed all of the broth, use a fork to fluff it and serve with the vegetables and broth garnished with parsley or cilantro and sesame seeds.  Serves 4-5

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