Middle Eastern Vegetables

Name: Middle Eastern Vegetables
Ingredients: 1 Tbs. vegetable oil; 2 large onions, chopped; 2 medium potatoes, scrubbed and cut into 1/2-inch chunks; 2 heaping cups (peeled, 1/2-inch chunks) butternut squash; 2 large carrots, peeled and cut into 1/2-inch dice; 14- to 16-oz. can diced tomatoes, undrained; 2 tsp. ground cumin; 1 tsp. ground turmeric; 15 1/2-oz. can chickpeas, rinsed and drained; 1 cup couscous, preferably whole wheat; 1/4 cup chopped fresh flat-leaf parsley; 3 to 4 scallions (white and light green parts), chopped

12 ingredients

8 steps

Ingredients

1 Tbs. vegetable oil
2 large onions, chopped
2 medium potatoes, scrubbed and cut into 1/2-inch chunks
2 heaping cups (peeled, 1/2-inch chunks) butternut squash
2 large carrots, peeled and cut into 1/2-inch dice
14- to 16-oz. can diced tomatoes, undrained
2 tsp. ground cumin
1 tsp. ground turmeric
15 1/2-oz. can chickpeas, rinsed and drained
1 cup couscous, preferably whole wheat
1/4 cup chopped fresh flat-leaf parsley
3 to 4 scallions (white and light green parts), chopped

Directions

1

In soup pot, heat oil over medium heat.
2

Add onions and cook, stirring until softened, about 5 minutes.
3

Add potatoes, squash, carrots, tomatoes and barely enough water to cover.
4

Bring to a simmer, then add cumin and turmeric and simmer gently, covered, until vegetables are tender, about 25 minutes.
5

Add chickpeas and season to taste with salt and pepper.
6

Simmer over low heat another 5 minutes.
7

Meanwhile, put couscous into an ovenproof bowl and cover with 2 cups boiling water.
8

Cover bowl and let stand 5 to 10 minutes, then fluff couscous with fork.