Frankfurter Couscous

• 24 ounces chickpeas, cooked
• 12 ounces frankfurters, cooked
• 3 cups zucchini, sliced
• 3 cups cabbage, sliced
• 2 cups carrots, cut in chunks
• 2 cups turnips, cut in chunks
• 6 ounces onions, sliced
• 6 celery ribs, chopped
• parsley
• 1/8 teaspoon turmeric
• 1/8 teaspoon red pepper
• 1 cup beef broth
• 4 1/2 cups hominy grits, cooked
• 1/4 teaspoon cinnamon
• 1/4 teaspoon clove

1. Place chick peas, franks, zucchini, cabbage, carrots, turnips, onion, celery, parsley, turmeric and red pepper in bottom of heavy pan.
2. Add beef broth and enough water to barely cover ingredients in pot.
3. Combine cooked hominy grits with cinnamon and cloves, and put into the top of a steamer or colander lined with cheesecloth.
4. Cover pan and steam 30 minutes or until vegetables are tender and grits have absorbed the various flavors.
5. No steam should escape from the pot; to insure this, layers of cheesecloth are sometimes used between the steamer and its cover.
6. Serve the grits on a large platter with a mound of vegetables and the frankfurters.

chickpeas, frankfurters, zucchini, cabbage, carrots, onions, celery, parsley, turmeric, red pepper, beef broth, hominy grits, cinnamon, clove

Taken from www.food.com/recipe/frankfurter-couscous-456543 (may not work)