Couscous
From:	Chantal, Montreal, Quebec, Canada
Comments:	A creative recipe which reacts well to almost any variation. Excellent served along with browned merguez sausages.
Servings:	6 to 8
Ingredients	Preparation
1 turnip 2 or 3 carrots 2 or 3 zucchinis [or other squash] 2 celery stalks 2 tomatoes 1 onion, chopped 2 cloves garlic, minced A little oil or butter Curry, to taste Curcuma, to taste Groung ginger, to taste Coriander, to taste Chili powder, to taste Chicken broth or water Semolina Semolina Hot boiling water	Peel then dice turnip, carrots and zucchinis or squash; also dice celery stalks and tomatoes, and reserve. Brown together chopped onion and minced garlic into a little hot oil or melted butter. Mix in some curry, curcuma, ground ginger, coriander and chili powder; stir-fry for 1 minute. Mix in reserved diced vegetables. Pour in enough chicken broth or water to cover the vegetables. Simmer until all vegetables are tender, for approximately 50 minutes. Prepare semolina. Mix together vegetables and semolina. Serve immediately. Semolina Simply cover desired amount of semolina generously with boiling water; let stand, covered, for 15 minutes. Using a fork, fluff semolina.