Sweet & Sour Root
Vegetables on Couscous

3 servings

• 1 Tablespoon olive oil
• 1 red onion, peeled & sliced
• 1 clove minced garlic
• 1 parsnip, peeled & sliced
• 1 carrot, sliced
• 4 ounces rutabagas, peeled & sliced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1 1/4 cups Vegetable Broth
•    salt and pepper
• 1 Tablespoon honey
• 1 Tablespoon balsamic vinegar,
     or red wine vinegar
• 1 1/2 Tablespoons chopped fresh rosemary
•    Couscous (below)

Heat 1 Tablespoon oil in large pot over low heat. Add the onion and garlic; cook 3 minutes. Stir in parsnip, carrot, rutabaga, cinnamon, ginger and paprika; cook over high heat until vegetables are just golden, about 3 minutes.

Stir in the vegetable broth, salt and pepper. Bring to a boil, then reduce heat ; cover and simmer 15 minutes. Stir in honey, vinegar and rosemary to the vegetable mixture. Return mixture to a boil; cook about 4 to 5 minutes until liquid is reduced and syrupy.

Spoon the vegetables over the couscous and serve immediately.

French-Style Couscous

4 servings

• 1 cup couscous
• 1 cup boiling water
• 1 teaspoon salt
• 2 Tablespoons margarine or butter

Place couscous in a bowl and stir in water and salt. Let soak for about 20 minutes until liquid is absorbed. Rub grain between your fingers until there are no lumps. Then place in a vegetable steamer lined with cheesecloth and steam for 30 minutes.

When ready to serve, place couscous in a bowl, stir in the 2 Tablespoons margarine.

QUICK STYLE: Place 1 Cup water and 2 TBS margarine and salt in bowl; Microwave at full power 3 to 4 minutes. Stir in couscous, cover and set for 5 minutes. Fluff with fork

Bon appetit!