Vegetable Couscous

• 2 Tbsp. olive oil
• 2 medium yellow onions, sliced
• 2 large carrots, sliced
• 2 medium potatoes, cubed
• 3 cloves garlic, minced
• 4 c. chicken stock
• 1 can chopped tomatoes
• 1/2 tsp. each: dried thyme and basil
• 1/2 tsp. each: salt and pepper
• 1 bay leaf
• 2 parsnips, sliced
• 1 medium zucchini, cubed
• 1 medium yellow squash, cubed
• 2 c. chickpeas
• 1/4 c. golden raisins
• 1 c. couscous

1. In a 5-quart Dutch oven, heat 1 tablespoon of the oil over moderate heat.
2. Add onions.
3. Saute, stirring occasionally for 5 to 7 minutes, until golden brown.
4. Add carrots, potatoes and garlic. Cook for 2 minutes.
5. Stir in stock, tomatoes, thyme, basil, salt, pepper and bay leaf.
6. Bring liquid to a boil.
7. Lower heat.
8. Simmer vegetables, covered, for 5 minutes.
9. Add parsnips.
10. Simmer, covered, for 3 minutes.
11. Add zucchini, yellow squash and chickpeas and simmer, covered, 8 minutes, or until vegetables are just tender.
12. Remove bay leaf.
13. Using glass measuring cup, remove 1 1/2 cups liquid from Dutch oven to saucepan.
14. Stir in raisins and remaining oil, then bring to a boil and stir in couscous.
15. Remove from heat.
16. Let stand, covered, 10 minutes or until liquid is absorbed.
17. Serve the vegetables over the couscous.
18. Serves 4 to 6, 570 calories per serving.

olive oil, yellow onions, carrots, potatoes, garlic, chicken stock, tomatoes, thyme, salt, bay leaf, parsnips, zucchini, yellow squash, chickpeas, golden raisins, couscous

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1067485 (may not work)