MEDITERRANEAN VEGETABLE COUSCOUS

1 tablespoon olive oil
2 small cloves garlic, chopped
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 (14.5-ounce) can low-sodium chicken broth
2 large carrots, peeled and chopped
2 small turnips, peeled and chopped
1/2 pound butternut squash, peeled and diced 1/2 inch
1/2 pound small zucchini, diced 1/2 inch
1 (15-ounce) can garbanzo beans, drained
1 (15-ounce) can diced tomatoes
1 1/4 cups quick-cooking couscous
Salt and pepper to taste
3/4 cup Sun-Maid Natural Raisins

Heat olive oil in a deep, heavy 4-quart saucepan. Add garlic, cinnamon, turmeric and black pepper until spices are aromatic.

Add chicken broth, carrots, turnips and squash and cook about 20 minutes until vegetables are tender.

Add zucchini, garbanzo beans and diced tomatoes and cook, stirring often, for 10 minutes.

Sprinkle couscous over vegetables and turn heat to lowest setting. Cover and let stand 5 minutes. Season with salt and pepper, if desired.

Turn into serving dish and sprinkle with raisins, mixing them into the hot couscous a little, but leaving enough on top for garnish.

Makes 6 servings
Source: Sun-Maid Growers of California