Frankfurter Couscous

This thick meaty stew, rich with vegetables, grains and legumes, is served throughout Africa. This couscous is made with hominy grits.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 24  ounces chickpeas, cooked
• 12  ounces  frankfurters, cooked
• 3  cups zucchini, sliced
• 3  cups cabbage, sliced
• 2  cups carrots, cut in chunks
• 2  cups turnips, cut in chunks
• 6  ounces onions, sliced
• 6  celery ribs, chopped
•  parsley
• 1⁄8 teaspoon turmeric
• 1⁄8 teaspoon  red pepper
• 1  cup beef broth
• 4 1⁄2 cups hominy grits, cooked
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon clove

Directions

1. Place chick peas, franks, zucchini, cabbage, carrots, turnips, onion, celery, parsley, turmeric and red pepper in bottom of heavy pan.
2. Add beef broth and enough water to barely cover ingredients in pot.
3. Combine cooked hominy grits with cinnamon and cloves, and put into the top of a steamer or colander lined with cheesecloth.
4. Cover pan and steam 30 minutes or until vegetables are tender and grits have absorbed the various flavors.
5. No steam should escape from the pot; to insure this, layers of cheesecloth are sometimes used between the steamer and its cover.
6. Serve the grits on a large platter with a mound of vegetables and the frankfurters.