I will be making this very soon. I love Morrocan food! YUM. 
VEGGIE COUSCOUS
2 tbsp. olive or vegetable oil
4 sm. carrots, cut into 2 inch pieces
2 med. onions, sliced
2 med. turnips, cut into fourths
2 cloves garlic, finely chopped
2 tsp. ground coriander
1 1/2 tsp. salt
1 tsp. instant vegetable bouillon
1/4 tsp. ground red pepper
1/4 tsp. ground turmeric
1 c. water
3 zucchini, cut into 1/4 inch slices
1 (about 16 oz.) can garbanzo beans, drained (chick peas)
1 1/3 c. couscous
Heat oil in pot oven until hot. Add carrots, onions, turnips, garlic, coriander, salt, bouillon, red pepper and turmeric. Pour water over vegetables. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Add zucchini to thicken mixture. Add chickpeas; heat 5 minutes.
Prepare Couscous. Mound on center of plate; arrange vegetables around Couscous.
COUSCOUS:
1 1/3 c. couscous
1/2 tsp. salt
1 c. boiling water
1/4 c. margarine
1/2 tsp. ground turmeric
Mix couscous, and salt in 2 quart bowl; stir in boiling water. Let stand until all water is absorbed, 2-3 minutes. Heat margarine in 10 inch skillet until melted; stir in couscous and ground turmeric. Cook and stir 4 minutes. Serves 4.
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Vegetable and chickpea couscous (vegan)
