Comparisons

Rainbow Couscous Shepard's Pie

4 TBSP olive oil

1 onion, thinly sliced

4 TBSP ras el hanout or moroccan spice

2, 15-oz cans crushed tomatoes

4 carrots, peeled and sliced

1 cup green beans, trimmed and chopped

1 turnip, sliced

1 and 1/2 cups chick peas

1 and 1/2 cups rainbow couscous

1 tsp salt

     Saute the onion and add the spice.  Stir in the tomatoes with three cups of water.  Salt and pepper to taste.  Simmer for 20 minutes, then add the carrots, green beans and turnip and simmer for another 20 minutes.  Add a 3/4 cup of chickpeas to the mixture and cook five more minutes.  Puree the remaining chick peas and mix well with the cooked ingredients.  Pour into a 13x9 baking dish.  

    

    Cook the couscous in a pan with 3 cups water.  Boil, then let stand off of the heat, covered.  Fluff with a fork and place over the vegetable mixture.  Bake in a 350 degree oven for 30 minutes.   Serves 6-8.  

Couscous is tiny pasta and should only be cooked for a short amount of time.  

The texture is wonderful if allowed to fluff .

"Comparison is the thief of joy."

                                  - Teddy Roosevelt