• 4 sm Parsnips, peeled and cut into chunks
• 1/2 c Couscous or Bulgar Wheat
• 1 lg Onion, chopped
• 1/4 c Raisins, dark or golden
• 2 Sweet Potatoes, peeled and cut into chunks
• 1 tsp Ground Coriander
• 1/2 tsp Ground Turmeric
• 2 Zucchini, sliced thick
• 1/2 tsp Ground Cinnamon
• 5 Tomatoes, fresh or 16 oz Can Tomatoes
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Cumin
• 15 oz Can Garbanzo beans
• 3 c Water

Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.

Yield: 8 servings
One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0
Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges

Source: Holiday Cookbook, American Diabetes Association