2 c  Couscous -- whole-grain
4 c  Boiling water
1 lg Onion -- sliced thin
2    Cloves garlic -- minced
2 tb Wine, red -- or other wine
1 lb Tomatoes, canned -- coarsely
Chopped
3 lg Carrot
2 lg Celery stalks
1 md Turnip -- cubed 1/2"
1/2 ts Cinnamon
1/2 ts Fennel seed
1 ts Ground cumin
1/4 ts Turmeric
1 ts Paprika
2 ts Dark corn syrup
1/8 ts Cayenne
1/2 lb Zucchini -- sliced 1/2"
1/2 c  Red bell peppers -- chopped
1/4 c  Raisins
1/4 c  Apricots, dried
1 cn Chickpeas -- rinsed and
Drained
1/4 c  Fresh mint -- chopped (or
Parsley)

In a large bowl, put 2 cups of whole wheat couscous, pour 4 cups boiling
wather over it and let sit at least 15 minutes. Fluff with a fork, and
keep warm.

Saute onion and garlic in wine until limp. Add tomatoes and their liquid,
carrots, celery, turnip, spices, and corn sysup. Bring to a boil, reduce
the heat and simmer for about 20 minutes. Then add zucchini, red pepper,
raisins, apricots, and chickpeas. Simmer for an addtional 15 minutes.
Place couscous in individual soup bowls and top with the vegetable stew.
Garnish with the chopped mint or parsley.

The Vegetarian Starter Kit, PCRM