Recipe for Moroccan Vegetable Couscous 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
2 cup Couscous -- whole-grain
4 cup Boiling water
1 lrg Onion -- sliced thin
2 x Cloves garlic -- minced
2 tbl Wine, red -- or other wine
1 lb Tomatoes, canned -- coarsely
Chopped
3 lrg Carrot
2 lrg Celery stalks
1 med Turnip -- cubed 1/2"
1/2 tsp Cinnamon
1/2 tsp Fennel seed
1 tsp Ground cumin
1/4 tsp Turmeric
1 tsp Paprika
2 tsp Dark corn syrup
1/8 tsp Cayenne
1/2 lb Zucchini -- sliced 1/2"
1/2 cup Red bell peppers -- chopped
1/4 cup Raisins
1/4 cup Apricots, dried
1 can Chickpeas -- rinsed and
Drained
Instructions:
Instructions: In a large bowl, put 2 cups of whole wheat couscous, pour 4 cups boiling wather over it and let sit at least 15 minutes. Fluff with a fork, and keep warm.

Saute onion and garlic in wine until limp. Add tomatoes and their liquid, carrots, celery, turnip, spices, and corn sysup. Bring to a boil, reduce the heat and simmer for about 20 minutes. Then add zucchini, red pepper, raisins, apricots, and chickpeas. Simmer for an addtional 15 minutes.

Place couscous in individual soup bowls and top with the vegetable stew.

Garnish with the chopped mint or parsley.

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