Couscous With Vegetables

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

2		Carrots
2		Turnips
1		Red capsicum
2		Zucchinis
3		Tomatoes
1	T	Tomato paste
1	t	Harissa, a hot chilli
		paste
1	t	Ground cummin
1		Clove garlic, crushed
1	T	Olive oil
3	c	Water
		Salt and freshly ground
		pepper
		A 400 g, 14 oz can chick
		peas drained
2		Silverbeet leaves or a
		handful of washed and
		shredded
		2 to 3
		spinach
300	g	Couscous, 11 oz
		A few sprigs of coriander

INSTRUCTIONS

Peel and halve carrots crosswise. Peel and halve turnips.  Halve
capsicum, remove seeds and cut each half in two. Halve zucchinis
crosswise. Quarter tomatoes.  To a large saucepan add carrots, turnips,
capsicum, zucchini, tomato  paste, tomatoes, harissa, cummin, garlic,
olive oil, water and salt  and pepper.  Bring to the boil and cook for
10 minutes. Add drained chick peas and  silverbeet and cook for a
further 10 minutes.  Meanwhile, place couscous in a strainer and run
cold water over it  for a few minutes. Place a damp towel or muslin
over the perforated  compartment of your steamer.  Place wet couscous
in steamer over cloth and bring water in steamer  to the boil. Steam
couscous uncovered for about 10 minutes until  grains are soft.  Serve
couscous on a dish and serve the vegetables and liquid in a  serving
bowl, topped with sprigs of coriander. Serve from the centre  of the
table for all to help themselves.  Converted by MC_Buster.  Per
serving: 368 Calories (kcal); 4g Total Fat; (10% calories from  fat);
11g Protein; 71g Carbohydrate; 0mg Cholesterol; 107mg Sodium  Food
Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0  Fruit; 1/2
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 356 Calories From Fat: 54 Total Fat: 6g Cholesterol: <1mg Sodium: 1556.7mg Potassium: 1648.7mg Carbohydrates: 62.2g Fiber: 13.2g Sugar: 24.5g Protein: 17g