Seven Vegetable Couscous

• 12 ounces couscous (1 package)
• 1 teaspoon turmeric
• 2 medium onions chopped
• 1 cup cabbage finely shredded
• 1 medium turnip and diced
• 1 medium yellow summer squash chopped in 1/4 inch pieces
• 1 1/2 cups chickpeas (garbanzo beans) cooked
• 1 1/2 cups tomatoes ripe, diced
• 1 teaspoon ginger root freshly grated
• 1/2 teaspoon cumin ground
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1 x water as needed

1. Prepare couscous according to package, stirring in couscous when you fluff it.
2. If preferred, try substituting brown rice.
3. Saute onions until tender in a large saucepan or soup pot using your favorite oil substitute.
4. Add remaining ingredients except water.
5. Cover and reduce heat to low.
6. Cook, stirring occasionally, for 15 to 20 min.
7. Add water as needed to produce a moist, but not soupy stew.
8. Serve over couscous or brown rice.
9. Optional: used canned chickpeas.
10. You could probably use canned tomatoes as well.
11. Do not leave out the fresh ginger root.
12. Store ginger root in the freezer wrapped in plastic; it grates much easier when frozen.

couscous, turmeric, onions, cabbage, chickpeas, tomatoes, ginger root, cumin ground, coriander, turmeric, water

Taken from recipeland.com/recipe/v/seven-vegetable-couscous-39029 (may not work)