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Source: The Working Family's Cookbook

Vegetable Couscous
Couscous is often served with harissa, a hot chili pepper paste sold in specialty food stores.
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Serves: 4
Prep Time: 25 minutes
Cook Time: 30 minutes
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1 tablespoon olive oil
1 medium-size onion
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
Pinch cinnamon
1 large new potato, unpeeled, cut into large chunks
2 medium-size carrots, halved lengthwise and cut into large chunks
2 medium-size turnips, cut into sixths or eighths
3 medium-size Italian plum tomatoes, cut into eighths
3 cups chicken broth
2 medium-size zucchini, halved lengthwise and cut into large chunks
1/2 cup cooked chick peas
2 cups firmly packed leafy greens, such as spinach, chard, turnip greens or broccoli rabe
2 tablespoons fresh coriander, chopped
Precooked couscous
harissa, (optional)

Heat the oil in a large pot over medium heat. Add the onion and spices and cook for about 5 minutes until the onion has softened.

Add the potato, carrots, turnips, tomato and broth. Bring the mixture to a boil, reduce the heat and cook gently for 5 minutes. Add the zucchini and continue cooking for about 20 minutes until the vegetables are very tender.

Stir in the chick peas and greens, cover and cook for about 5 minutes longer until the chick peas are cooked through and the greens are wilted. Stir in the coriander.

Meanwhile, make the instant couscous according to the package directions.

Divide the couscous between 4 bowls or deep plates. Spoon the vegetables over the grain along with some of the broth. Serve with harissa, if desired.

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