| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetable | 8 | Servings |
INGREDIENTS
| 4 | sm | Kohlrabies; peeled and cut Into chunks |
| 1 | lg | Onion; chopped |
| 2 | Sweet Potatoes; peeled and Cut into chunks | |
| 2 | Zucchini; sliced thick | |
| 5 | Tomatoes; fresh -or- | |
| 16 | oz | Can Tomatoes |
| 15 | oz | Can Garbanzo beans |
| (chick-peas) with liquid | ||
| 1/2 | c | Couscous -or- Bulgar Wheat |
| 1/4 | c | Raisins; dark or golden |
| 1 | ts | Ground Coriander |
| 1/2 | ts | Ground Turmeric |
| 1/2 | ts | Ground Cinnamon |
| 1/2 | ts | Ground Ginger |
| 1/4 | ts | Ground Cumin |
| 3 | c | Water |
INSTRUCTIONS
From: "Tina D. Bell" <tdbell@altair.csustan.edu> Date: Thu, 4 Jul 1996 15:20:28 -0700 (PDT) Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi. One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. Posted from the Echo's Library 04/29/94 by Frank Skelly Digest eat-lf.v096.n089 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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