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Measurements

Mixed Vegetable Couscous

Yield: 6 Servings

1 sm Butternut squash; halved
1 sm Eggplant; cut into 1" cubes
1/4 c Olive oil
1 lg Turnip; peeled; cut into 1"
1 lg Carrot; cut into 1" pieces
3 Pattypan squash; quartered
3 lg Zucchini; cut into 1" pieces
3 1/4 c 2 tablespoons chicken stock
Low-salt broth
1/4 c (1/2 stick) unsalted butter
1/2 ts Turmeric
2 1/4 c Couscous (about 14 oz.)
1 15-oz can garbanzo beans Rinsed drained
1/4 c Fresh italian parsley; chopped

Recipe by: Bon Appetit
Preheat oven to 350 degrees. Line baking sheet with foil. Place butternut squash cut side down on foil. Toss eggplant with oil in large bowl. Spread out eggplant on another baking sheet. Bake squash until tender, about 40 minutes. Bake eggplant until brown, turning occasionally, about 1 hour. Cool squash; peel. Cut squash into 1-inch pieces. Combine squash and eggplant in large bowl. Steam turnip and carrot until tender, about 12 minutes. Transfer to bowl with squash and eggplant. Steam pattypan squash and zucchini until tender; about 8 minutes. Transfer to bowl with vegetables. (Vegetables can be prepared 4 hours ahead. Cover and let stand at room temperature. Before continuing, rewarm on baking sheet in 350 degree oven until heated through, about 10 minutes.) Bring stock, butter and turmeric to boil in heavy large saucepan. Add couscous and stir. Cover, remove from heat and let stand 5 minutes. Transfer couscous to large bowl; fluff with fork. Add vegetables, garbanzo beans and parsley. Season with salt and pepper. Toss gently.


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