Seven Vegetable Couscous

• 1 1/2 cups couscous, uncooked
• 1 tablespoon vegan margarine
• 1 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 1 cup finely shredded white cabbage
• 1 medium turnip, peeled and diced
• 1 medium yellow summer squash, halved lengthwise and thinly sliced
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1 15- to 16-ounce can chickpeas, drained and rinsed
• 1 1/2 cups diced ripe tomatoes
• 2 teaspoons grated fresh or jarred ginger, or more, to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Dried hot red pepper flakes, to taste, optional
• Salt and freshly ground pepper, to taste
• 1/2 cup golden raisins (for garnish)
• 13 cup minced fresh parsley (for garnish)
• Sliced or slivered toasted almonds (for garnish)

1. Combine the couscous and 3 cups boiling water in a heatproof bowl.
2. Cover and let stand until the water is absorbed, about 15 minutes.
3. Fluff with a fork, then stir in the margarine, turmeric and salt.
4. Cover and set aside.
5. For the vegetable stew, heat the oil in a large saucepan or soup pot.
6. Add the onions and saute over medium heat until translucent.
7. Stir in cabbage and saute until both it and the onion are lightly golden.
8. Add the remaining stew ingredients.
9. Bring to a simmer, then cover and reduce the heat to medium-low.
10. Cook, stirring occasionally, for 15 to 20 minutes.
11. Add water as needed to produce a moist, but not soupy, consistency.
12. The vegetables should be just tender, but still firm.
13. To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center.
14. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds.
15. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.

couscous, margarine, turmeric, salt, extravirgin olive oil, onions, white cabbage, zucchini, chickpeas, tomatoes, ginger, ground cumin, ground coriander, hot red pepper, salt, golden raisins, parsley, almonds

Taken from cooking.nytimes.com/recipes/1015487 (may not work)