Makes 6 servings

The Spices:

2 large pinches of saffron threads (optional)

½ teaspoon turmeric

¼ teaspoon cayenne pepper

1 cinnamon stick

½ teaspoon ground cinnamon

1 teaspoon ground ginger

 

The Vegetables:

2 tablespoons olive oil

1 large yellow onion, thinly sliced

2 white turnips, peeled and cut into ½-inch wedges

6 medium-sized carrots, cut into 3-inch pieces

3 medium-sized parsnips, peeled and cut into 2-inch pieces

Half butternut squash, cubed

1 cup cooked chick-peas

1/3 cup black raisins

1 jalepeno pepper, seeded, and finely diced

2 tablespoons chopped cilantro

2 tablespoons chopped parsley

2 cups vegetable broth or water

Salt and pepper

I box couscous, prepared as per box instructions

 

Heat oil in a large, heavy pot over medium heat. Add onion and cook, stirring, for 10 minutes. Add the saffron, ground spices, and cinnamon stick. Lightly salt and cook for another 3 minutes or until the onions have begun to soften, stirring occasionally. (*The onions should be aromatic and golden.)

Add the turnips, carrots, parsnips, squash, chick-peas, raisins, jalapeno, cilantro, and parsley. Give the mixture another stir to combine; add broth. Bring to a boil, lower the heat, and simmer, covered, for 25 minutes or until the vegetables are nearly tender. Adjust seasoning with salt and pepper. Serve with couscous and Cilantro Salsa (follows).

CILANTRO SALSA:

2 cups cilantro, leaves and stems, roughly chopped

1 jalapeno, seeds and veins removed, roughly chopped

Grated zest and juice of 2 limes

2 garlic cloves

5 tablespoons olive oil

Salt

Combine cilantro, jalapeno, lime zest and juice and garlic in a blender or food processor. Blend until well chopped, adding oil gradually. Season with salt and additional lime juice or a little white wine vinegar,  if desired.

 

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