Date:    Fri, 14 Oct 94 07:37:00 EDT
 From:    “Von Balson, Kathleen” <>
 Seven Vegetable Couscous
 1 pkg couscous
 1 tsp turmeric
 2 med. onions, chopped
 1 cup finely shredded cabbage
 1 med. turnip, peeled and diced
 1 med. yellow summer squash,
 chopped in 1/4 pieces
 1-1/2 cups cooked garbanzo beans
 1-1/2 cups diced ripe tomatoes
 1 tsp freshly grated ginger root
 1/2 tsp each: ground cumin,
 coriander, turmeric
 water as needed
 Prepare couscous according to package, stirring in couscous when you fluff 
 it. Or try substituting brown rice.  I was out of couscous last week, so I 
 used brown rice with turmeric and it was wonderful!
 Saute onions until tender in a large saucepan or soup pot using your 
 favorite oil substitute.  Add remaining ingredients except water.  Cover and 
 reduce heat to low.  Cook, stirring occasionally, for 15 to 20 min.  Add 
 water as needed to produce a moist, but not soupy stew.  Serve over couscous 
 or brown rice.
    To make some of this easier, I used canned chickpeas.  You could probably 
 use canned tomatoes as well.  One ingredient I wouldn't dare leave out is 
 the fresh ginger root !!   I store my ginger root in the freezer wrapped in 
 plastic.  When I want to use some, I take out a chunk, peel as much as I 
 want to use and grate, it grates much easier when frozen.