• 2 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups diced turnip
  • 1/2 cup carrots, sliced diagonally
  • 1- 14 oZ. can of diced tomatoes, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 1 cup vegetable broth
  • 1 cup sliced zuchinni
  • 1/2 cup canned chickpeas


Saute onions and garlic in olive oil until transparent. Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and vegetable broth. Heat to boiling. Reduce heat to a simmer, cover and simmer 10 minutes.

(Prepare couscous now. See directions below)

After vegetables have simmered 10 minutes, add zucchini and chick peas. Cook until zucchini is just tender. Serve over couscous with whole wheat vegan pita bread. (I like to just mix the couscous and stew together in one pot. It doesn’t look as nice, but the couscous absorbs the juices from the stew and gives it an even better flavor.)

1 1/2 cups vegetable broth
1 cup couscous

Bring broth to a boil. Remove from heat. Add couscous. Cover and let stand 15 minutes.

Serves: 4