Frankfurter Couscous

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 24 ounces chickpeas, cooked
• 12 ounces frankfurters, cooked
• 3 cups zucchini, sliced
• 3 cups cabbage, sliced
• 2 cups carrots, cut in chunks
• 2 cups turnips, cut in chunks
• 6 ounces onions, sliced
• 6 celery ribs, chopped
• parsley
• 1/8 teaspoon turmeric
• 1/8 teaspoon red pepper
• 1 cup beef broth
• 4 1/2 cups hominy grits, cooked
• 1/4 teaspoon cinnamon
• 1/4 teaspoon clove

Recipe

• 1 place chick peas, franks, zucchini, cabbage, carrots, turnips, onion, celery, parsley, turmeric and red pepper in bottom of heavy pan.
• 2 add beef broth and enough water to barely cover ingredients in pot.
• 3 combine cooked hominy grits with cinnamon and cloves, and put into the top of a steamer or colander lined with cheesecloth.
• 4 cover pan and steam 30 minutes or until vegetables are tender and grits have absorbed the various flavors.
• 5 no steam should escape from the pot; to insure this, layers of cheesecloth are sometimes used between the steamer and its cover.
• 6 serve the grits on a large platter with a mound of vegetables and the frankfurters.