heat the oil in a large pan and fry the onion and turnip for 3-4 minutes. add the stock, bring to a boil, cover and let simmer for 20 minutes.
meanwhile, put the couscous into a bowl and moisten with a a little boiling water, stirring, until the grains gave swollen and seperated.
Add the tomatoes, zucchini, bell pepper and green beans to the pan. Stir the lemon rind, intot he couscous, add the turmeric, if using, and mix thoroughly. Put the couscous in a steamer and place it over the pan of vegetables. Simmer the vegetables so that the couscous steams for about 8-10 minutes.
Pile the couscous onto warmed serving plates. Ladle the vegetables and some of the liquid over the top. Scatter with cilantro and serve at once, garnished with the sprigs of parsley.
Originally Submitted
2/21/2008
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