From The Complete Book of Vegetarian Cooking, edited by Veronica Sperling and Christine McFadden

Serves 4

Ingredients

• 2 Tbsp vegetable oil
• 1 large onion, chopped
• 1 carrot, chopped
• 1 turnip, chopped
• 2 1/2 cups vegetable stock
• 1 cup couscous
• 2 tomatoes, peeled and quartered
• 2 zucchini, chopped
• 1 red bell pepper, deseeded and chopped
• 4 oz green beans, chopped
• Grated rind of one lemon
• 1 Tbsp finely chopped cilantro or parsley
• Salt and pepper
• Pinch of turmeric (optional)

Directions

1. Heat the oil in a large saucepan and fry the onions, carrot, and turnip for 3-4 minutes. Add the vegetable stock and bring to a boil. Cover and simmer for about 20 minutes.
2. Meanwhile, put the couscous inn a bowl and moisten with a little boiling water, stirring, until the grains have swollen and separated.
3. Add the tomatoes, zucchini, bell pepper, and green beans to the saucepan.
4. Stir the lemon rind and turmeric, if using, into the couscous and mix well. Put the couscous in a steamer and position over the vegetables. Simmer the vegetables so the couscous steams for 8-10 minutes.
5. Pile the couscous onto warmed serving plates. Lay the vegetables and some of the liquid over the top. Scatter with cilantro or parsley and serve at once, garnished with parsley sprigs.