Vegetable Couscous
From: Karen C. Greenlee

Serving Size: 1

• vegetable cooking spray
• 1 T margarine
• 1 T garlic -- minced
• 1/2 t ground cumin
• 1/2 t ground turmeric
• 1/4 t cardamom
• 2 quarts water
• 3 t. McKay's Chicken-Style Seasoning
• 1 cup red onion -- chopped
• 2 cans whole tomatoes -- (14 1/2 ounce)
• drained and chopped
• 1 cup celery -- sliced diagonally
• 2 carrots -- scraped and sliced diagonally
• 1 medium-size sweet potato -- peeled and cubed
• 1 sweet red pepper -- cut into 1/2-inch pieces
• 2 cups turnips -- cubed
• 2 cups zucchini -- cubed
• 2 T raisins
• 1 can garbanzo beans -- (15 ounce) drained
• 10 ounces firm tofu -- cubed
• 2 cups couscous -- uncooked
• 2 T. almonds (lightly toasted) -- sliced

Cook 2 minutes, stirring constantly.

Stir in 4 cups water, McKay's seasoning, onion, and tomatoes.
Bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes.
Stir in celery, carrot, and sweet potato; cook 5 minutes.
Add sweet pepper and turnips; cook 4 minutes.
Add zucchini, raisins, garbanzo beans, and tofu.

Cook 5 minutes.
Remove mixture from heat.

Bring remaining 4 cups water to a boil in medium saucepan.
Remove from heat.
Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
To serve, place a half cup couscous in each individual serving bowl; spoon 1 cup vegetable mixture over each serving.
Top with toasted almonds.