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Vegetable Couscous

  • 1 lb. carrots
  • ½ lb. turnips
  • ½ lb. cabbage
  • ½ lb. zucchini
  • ½ lb. tomatoes
  • 1 ½ oz. chickpeas (garbanzo) pre-cooked
  • 2 oz. onions
  • 1 tblsp. oil
  • pinch saffron
  • yellow food coloring
  • salt & pepper

Method of Preparation:

Follow instructions on box to cook Couscous semolina.

To 1 gallon of boiling water (in a large pot) add onions, oil, saffron, 1-2 drops yellow food coloring and salt and pepper to taste. Cook for 1 hour.

Add vegetables and continue boiling for one-half hour, or as needed for vegetables to cook.

Serve with semolina on plate and cover with Couscous and cooking liquid.

Serves 4.

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