2 teaspoons olive oil
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon garlic powder (or 1 clove minced)
1/2 teaspoon ground or grated ginger
1/2 tsp salt
1/2 cup chopped white or yellow onions
1 large carrot or 2 small carrots, peeled and sliced
1 small yam, peeled and cut into 1/2 inch chunks
1 zucchini, unpeeled and cut into 1/2 inch chunks
1 celery stalk, sliced
1/2 cup chopped mushrooms
1/3 cup raisins
1/3 cup chopped green onions
1 cup chicken broth
1 cup couscous

This is a great side dish with an Eastern flavor. Because the pasta is cooked in the vegetable broth, it's also a good way to enjoy cooked vegetables while still getting the nutrients that steaming removes.

With the addition of chopped peanuts or walnuts, and the substitution of water if chicken broth is objectionable, this can be a complete and healthy vegetarian meal.

Heat the olive oil and spices over medium heat, stirring occasionally. Add the white onions and sauté until soft, 2-3 minutes. Add the chicken broth, carrots and yam - cover and let steam for 5-6 minutes. Add celery, zucchini, mushrooms and raisins and steam for 3-5 more minutes.

When the vegetables are at the desired tenderness (al dente vegetables add texture to the soft couscous), strain them and reserve 1 cup of the broth/spice liquid. Keep the vegetables warm, and bring the 1 cup of liquid to a boil. Add the couscous and cover with tin foil for 5 minutes.

Uncover, fluff with a fork and mix in the vegetables. Sprinkle the green onions on top for garnish.

Makes about 6 cups.

Calories per cup - 220. (Cooking with less olive oil or a non-fat spray and substituting squash for yam brings this to under 200/serving).

Submitted by: Stephanie Higgins