4 oz. couscous
2 tbsp. toasted sesame seeds
2 c. canned crushed tomatoes
1 c. thinly sliced carrots
1 c. thinly sliced parsnips
1 c. diced green bell pepper
1 tsp. ground cumin
1/4 tsp. salt

In a medium saucepan, bring 1 1/4 cups water to a boil; remove from heat. Stir couscous and sesame seeds; cover and let stand 5 minutes. Set aside.

Preheat oven to 350 degrees. In medium bowl, combine tomatoes, carrots, parsnips, pepper, cumin and salt. Spoon couscous into a 6 cup casserole spreading evenly over bottom and 2 inches upsides. Spoon vegetable mixture into center of couscous. Cover with foil and bake 35-40 minutes, until vegetables are tender.