2 Tbsp canola oil
1 small onion, chopped
1 small carrot, peel & finely chopped
1 small turnip, peeled and finely chopped
¼ tsp kosher salt
2 garlic cloves, minced
¼ tsp ground coriander
¼ tsp ground turmeric
¼ tsp ground cumin
1 pinch cinnamon
¼ tsp black pepper
1 pinch cayenne pepper
¾ - 1 cup chicken or vegetable stock
½ cup whole wheat couscous
¼ cup frozen peas
1 medium Roma tomato, cored, de-seeded & diced
¼ cup fresh parsley, finely chopped
1 Tbsp lemon juice
Salt & pepper to taste
Heat oil in a saucepan over medium-high heat. Add onion, carrot, turnip, and salt. Sauté until vegetables are soft— 8-10 minutes.
Add garlic, coriander, turmeric, cumin, cinnamon, black pepper, cayenne pepper, peas, and tomatoes. Sauté, stirring gently, another 30 seconds.
Add vegetable stock. Stir well, cover, and bring to a boil.
Add the couscous, stir, and cover tightly. Lower heat and cook for 6 minutes. Turn off heat and let it sit for 3 minutes covered.
Add the parsley and lemon, fluff with a fork, and taste and adjust seasoning. Serve warm.