|Water||2 Cup (32 tbs)|
|Bouillon cube/Envelope||1 (Vegetarian Style)|
|Couscous||1 1⁄2 Cup (24 tbs) (Precooked Semolina)|
|Blanched whole almonds||4 1⁄2 Ounce (1 Can)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Canned tomatoes||28 Ounce (1 Can)|
|Canned chopped green chilies||4 Ounce (1 Can)|
|Carrots||4 Medium, cut into 2 inch pieces|
|Turnips||2 Medium, cut into bite sized chunks|
|Zucchini||2 Medium, cut into 1 inch pieces|
|Onions||2 Medium, cut into wedges|
|Peppers||2 Medium, cut into bite sized pieces (Red / Green Colored)|
|Canned garbanzo beans||38 Ounce, drained (2 Cans, 19 Ounce Each)|
1. In 4-quart saucepan over high heat, heat water and bouillon to boiling. Stir in couscous; cover saucepan and let stand 5 minutes. Mean while, in small saucepan over medium heat, in hot butter or margarine, cook almonds until golden, stirring frequently.
2. Stir raisins and almonds into couscous. Spoon couscous mixture into shallow 3 1/2 quart casserole or 15 1/2" by 10 1/2" baking dish, pushing mixture to sides of casserole to form a 1-inch-wide border.
3. In same 4-quart saucepan, combine tomatoes with their liquid and next 5 ingredients; over high heat, heat to boiling. Reduce heat to medium; cover and cook, stirring occasionally, until turnips and carrots are almost tender, about 15 to 20 minutes. Stir in zucchini and remaining ingredients.
4. Spoon vegetable mixture inside border of couscous in casserole. Cover casserole tightly with foil and bake in 350°F. oven 1 1/2 hours or until all vegetables are tender.