Vegetable Couscous

Source: Joel Levine adapted by Barbara Pistrang

1/4 to 1/2 cup olive oil
2 large leeks, white and pale green parts, minced
8 garlic cloves, chopped
2-1/4 cups vegetable stock
1-1/2 cups butternut squash, cut in 1/2 inch cubes
1/2 cup raisins (or more if desired)
2 zucchini cut in 1/2 inch cubes
3/4 cup cauliflower flowerets
1 tsp. Turmeric
1/2 tsp. Ground ginger
large pinch cayenne pepper

1 can chickpeas (optional)
1 cup chopped seeded plum tomato (fresh or canned)
3/4 cup thawed frozen peas (optional)
1/2 cup chopped fresh cilantro
1-1/2 cups couscous or Israeli couscous

lemon for garnish

Heat oil in a heavy large pot over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown (5-10 minutes). Add stock and bring to boil. Add turmeric, ginger, cayenne and butternut squash. Cover and simmer 5 minutes. Add raisins, zucchini and cauliflower. Simmer until all veggies are crisp tender, not mushy (about another 5-10 minutes). Mix in tomatoes, cilantro, chickpeas and/or peas, then add couscous. Give a good stir and remove from heat. Cover and let stand ten minutes, or until couscous has absorbed liquid. Fluff, garnish with lemon slices.

Note: you can use any variety of vegetables you like for this dish. The original recipe called for lima beans instead of cauliflower, and for 1 yellow squash and 1 zucchini instead of 2 zucchini. I have also tried substituting 1 can of chickpeas for the cauliflower. As long as the total number of cups of vegetables remains approximately the same, you can use whatever you like.