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Sweet with a bit of spice. From the Complete Low Fat, No Fat cookbook edited by Anne Sheasby.
SERVES 6
1/8 teaspoon saffron, generous
3 tablespoons boiling water
1 tablespoon olive oil
1 red onion, sliced
2 garlic cloves, minced
2 red chilies, finely chopped
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon Chinese five spice powder
1 teaspoon Mrs. Dash seasoning mix, tabletop blend
1 tablespoon durkee garden seasoning
1 1/4 cups vegetable stock
4 carrots, peeled and sliced into 1/4 inches
2 turnips, peeled and cubed
1 lb sweet potatoes, peeled and cubed
2/3 cup raisins
2 zucchini, sliced thin
14 ounces chickpeas, cooked
3 tablespoons fresh parsley
3 tablespoons fresh coriander
4 cups organic whole wheat couscous, cooked
1. Place saffron into the boiling water to infuse.
2. Heat the oil in a large saucepan then add the onion, garlic and chilies and cook gently for five minutes.
3. Add the ground ginger, cinnamon and other spices except the saffron, and gently cook for 1 to 2 mins more.
4. Add the tomatoes, stock, saffron, carrots, turnips, sweet potatoes, raisins, cover and cook 25 minutes.
5. Add the zucchini, chickpeas, parsley and coriander and cook for 10 mins more.
6. Prepare the couscous according to manufacturer's directions. Serve with the veggie mixture on top
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