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).


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


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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