Tunisian Couscous

1 T canola oil
1 - yellow onion, diced
2 - large carrots, cut into 1/2 inch slices
2 - small turnips, peeled and quartered
1 - red bell pepper, chopped
2 - garlic cloves, chopped
3 C vegetable stock
1 T soy sauce
1/4 t turmeric
1/4 t cayenne
0 - salt and pepper to taste
1 - can (14.5 oz.) diced tomatoes, drained
3 C cooked chickpeas (or 2 15.5-oz. cans, drained and rinsed)
1 t harissa sauce (another recipe)
1 1/2 C couscous

Heat the oil in a large pot over medium heat. Add the onion, carrots, turnips, bell pepper, and garlic. Cover and cook until softened, about 10 minutes. Stir in the vegetable broth, soy sauce, turmeric, cayenne, and salt and pepper to taste. Simmer uncovered until the vegetables are very tender, about 45 minutes. Stir in the tomatoes, chickpeas, and harissa, and keep warm over low heat.

In a saucepan, bring 2 1/2 cups of salted water to a boil. Add the couscous, cover, and remove from the heat. Set aside for 10 minutes. To serve, spoon the hot couscous into shallow bowls and top with the vegetable mixture.

From Vegan Fire and Spice