Couscous With Seven Vegetables

This recipe is another Lucy Waverman recipe from Food and Drink Magazine. She says "It's good luck to have 7 vegetables in a CousCous Dish". Hmmm....maybe coriander is the 7th veggie? So I guess this will be a lucky recipe, enjoy! ;) Use vegetable stock to make this a vegetarian dish.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups  chicken stock or 2 1⁄2 cups  vegetable stock
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon cinnamon
• 1⁄2 teaspoon turmeric
• 1⁄2 cup  chopped red onion
• 1⁄4 cup  diced carrot
• 1⁄2 cup  diced turnip
• 1⁄2 cup  diced  red pepper
• 1⁄2 cup  diced zucchini
• 2  cups couscous
• 1⁄2 cup fresh peas or 1⁄2 cup  frozen peas
•  salt
• 3  tablespoons  chopped fresh coriander

Directions

1. Heat chicken stock in a pot over medium heat. Add cumin, paprika, black pepper, cinnamon and turmeric and simmer together for 2 minutes.
2. Add onion, carrots, turnips, red pepper, peas and zucchini and simmer 5 to 7 minutes or until vegetables are softened. Turn heat to high and bring to boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover and fluff with a fork. Season with salt and sprinkle with coriander.