Sweet Vegetable Couscous

1 generous pinch of saffron threads (or substitute 1 tsp. turmeric)

3 tbsp. boiling water

1 tbsp. olive oil

1 red onion, sliced

1 garlic cloves crushed

1 – 2 fresh red chilies, seeded and finely chopped

½ tsp. ground ginger

½ tsp. ground cinnamon

1 14 oz can chopped tomatoes

1 ¼ cups vegetable stock or water

4 medium carrots, peeled and cut into ¼" slices

2 medium turnips, peeled and cut into ¾ inch cubes

1/3 cup raisins

2 medium zucchinis cut into ¼ in slices

1 14 oz can chick-peas, drained and rinsed

3 tbsp. chopped fresh parsley

3 tbsp. chopped fresh coriander (or 1 tbsp. dried)

1 LB quick-cook couscous – prepared as per package directions

Serves:  4 - 6

Serve With:  Curry or meat dishes.

Leave the saffron to infuse in the boiling water.

Heat the oil in a large saucepan.  Add the onion, garlic and chilies and cook gently for 5 minutes. 

Add the ground ginger and cinnamon and cook for a further 1- 2 minutes.

Add the tomatoes vegetable stock, carrots, turnips and raisins and cook 20 minutes.

Add the zucchini, chickpeas, parsley and coriander and cook for another 10 minutes

Meanwhile, prepare the couscous and serve with the vegetables poured over top.