2 tablespoons unsalted butter
2 tablespoons olive oil
2 large onions, quartered and cut in 1/2-inch slices
2 pinches saffron threads
1 pinch crushed red pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon coarsely ground black pepper
3 sprigs parsley and 3 sprigs cilantro, tied in a bundle with kitchen string
4 fresh or canned tomatoes, peeled, seeded and quartered
1 quart vegetable stock
3 cups water
1 turnip, peeled and cut in 1-inch cubes
1/2 pound carrots, peeled, halved length-wise and cut in 2-inch sticks
3/4 pound butternut squash, peeled, seeded, and cut in 1-1/2-inch chunks
1 medium-sized zucchini, quartered lengthwise and cut in 2-inch sticks
1 cup raisins
1 14-ounce can chickpeas, rinsed and drained
2 tablespoons granulated sugar
Salt and freshly ground black pepper to taste
2 cups quick-cooking couscous, uncooked
1/2 cup blanched slivered almonds, toasted
1. Heat butter and olive oil in stockpot over medium heat. Add onions, and cook 15 minutes. Stir in saffron, crushed red pepper, turmeric, cinnamon, ginger and black pepper. Saute 5 minutes. Add herbs, tomatoes, stock and water. Bring to a boil, reduce heat to low and cook 10 minutes.
2. Add turnip, carrots and squash. Bring to a boil, and cook 10 minutes. Add zucchini, raisins, chickpeas and sugar. Cook 10 minutes more, or until vegetables are tender. Add salt and pepper.
3. Cook couscous according to package directions. Mound couscous on large serving platter, and make a well in center. Use slotted spoon to transfer vegetables to well. Ladle stock over entire dish. Sprinkle with toasted almonds. Serve immediately.
Calories 590, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 460 mg, Carbohydrate 103 g, Fiber 12 g, Protein 17 g, Sugars 30 g
Percent Daily Values are based on a 2,000 calorie diet
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