1 clove garlic, minced
1 med. onion, coarsely chopped
1/2 med. turnip, diced
2 carrots, diagonally sliced
1 (8 oz.) can tomatoes, drained
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1 c. chicken broth
1 sm. zucchini, sliced
1/2 c. canned chick peas
Cous-cous, prepared according to directions (can substitute chicken broth for water)

In large skillet in hot oil, saute garlic and onion until tender but not brown. Add turnip, carrots, tomatoes, salt, cumin, pepper flakes and chicken broth. Heat to boiling. Reduce heat to low. Cover and simmer 10 minutes or until vegetables are tender yet firm. Add zucchini and chick peas. Cook until zucchini is just tender.

OPTION: Add chunks of cooked chicken.

TO ASSEMBLE: Mound prepared cous-cous on a large round platter. Pour vegetable mixture over cous-cous. Let stand 2 or 3 minutes. Serves 4.