Recipe Name SevenVegetable Couscous Submitted by KateMcC Recipe Description From Food Network kitchens Quantity 4 Quantity Unit servings Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 3 clove garlic smashed 2 small Turnips 1 medium (2-1/2" dia) Onions, quartered 1 carrot (7-1/2") Carrots, raw 1/2 bulb Fennel 1/3 cup (not packed) Raisins, golden seedless 3 teaspoons fresh ginger, grated 1 tablespoon kosher salt 2 teaspoons Spices, ground cumin 2 teaspoons Paprika 2 teaspoons sugar 1 1/2 teaspoons turmeric, ground 1/8 teaspoon cloves, ground 2 cups, cubes Squash, winter, butternut, raw 1 small zucchini 2 cups chickpeas (15oz can) 4 sprigs parsley, chopped 1 cup tomatoes canned, diced Steps Sequence Step 1 Put the garlic, turnip, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fittinglid. Add 2 cups water and bring to a boil over high heat, and simmer until the vegetables are somewhat soft, about 1- minutes. 2 Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Add tomatoes. Simmer the stew.