Vegetable And Chickpea Couscous

• 2 tbsp olive oil
• 1 None onion, chopped
• 2 cloves garlic, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 2 cup vegetable stock
• 1 x 14 oz can chopped tomatoes
• 1 lb sweet potato, peeled, cut into chunks
• 2 None carrots, peeled, halved, thickly sliced
• 1 bulb celeriac, diced
• 1 None large rutabaga, diced
• 1 x 14 oz can chickpeas, rinsed, drained
• 1/2 cup couscous
• 2 tbsp cilantro, chopped

1. Heat half the oil in a large saucepan on low. Cook onion for 10 mins, until golden brown. Add garlic and spices and cook, stirring, for 1 min.
2. Stir in stock and tomatoes, then add vegetables. Bring to a boil over high heat. Reduce heat to low and simmer, partially covered, for 40-45 mins, until vegetables are tender. Stir in chickpeas. Cook for 4-5 mins to heat through. Season to taste.
3. Pour 2/3 cup water into a separate saucepan and bring to a boil over high heat. Add couscous. Turn off heat and set aside, tightly covered, for 5 mins. Uncover, drizzle with the remaining oil and fluff the grains with a fork.
4. Serve the vegetables on a bed of couscous, sprinkled with cilantro.

olive oil, onion, garlic, ground cumin, ground coriander, ground turmeric, cayenne pepper, vegetable stock, tomatoes, sweet potato, carrots, celeriac, chickpeas, couscous, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/29624 (may not work)