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(For vegetable stew, roll-ups)

May 12, 2010

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4 large (10 inch) whole-wheat pita breads

6 ounces feta

16 pitted Kalamata olives

1/2 bunch fresh parsley or cilantro

8 medium carrots

1 1/2 pounds peeled, seeded butternut squash

4 medium zucchini

1 small rutabaga or medium turnip

3 medium onions

1 piece (2 inches) fresh ginger

2 tablespoons unsalted butter

Salt and black pepper

Pinch of cayenne pepper

1 teaspoon chili powder

1 1/2 teaspoons curry powder

2 teaspoons ground cinnamon

1 can (15 ounces) diced tomatoes

3 tablespoons olive oil

2 cups couscous

2 cans (15 ounces) chickpeas

3/4 cup raisins

1/4 cup sliced almonds

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