Adapted from The Essential Vegetarian Cookbook by Antonia Harvey, P.Dt
Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft, stirring. Add the turmeric, chili powder, and ginger and cook for one minute.
Add the cinnamon stick, carrots, parsnips, and vegetable broth to the pan. Stir to combine. Cover and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes or until the vegetables are almost tender.
Add the cauliflower and zucchini and simmer for another 10 minutes. Stir in the chickpeas and simmer for an additional 5 minutes. Remove the cinnamon stick.
Place the couscous in a bowl and add boiling water. Allow to stand until the water is absorbed, about 5 minutes. Add the butter or margarine and fluff with a fork.
Place a bed of couscous on each serving plate and top with the vegetables.
2 small onions, thinly sliced
2 tablespoons of olive oil
1 teaspoon turmeric
1/2 teaspoon chili powder
2 teaspoons grated fresh ginger
1 cinnamon stick
2 medium carrots, thickly sliced
2 medium parsnips, thickly sliced
1 1/2 cups vegetable broth
250g cauliflower, cut into small florets
2 medium zucchinis, cut into thick slices
19oz can chickpeas, drained and rinsed
1 1/4 cup couscous
1 cup boiling water
1 tablespoon butter or margarine
Makes: 6 servings
This dish is one of my favourite meatless recipes and was a staple in my household when I was growing up. It is loaded with vegetables (and fibre) and has a wonderful flavour. It is easy to prepare, and is sure to be a hit with your family and holiday guests.
Image used with permission from Flickr user jules.