Latest revision as of 01:30, 2 February 2011

Serves: 10

Active Time: 25 minutes

Total Time: 35 minutes

From: Some Magazine

Ingredients

1 1/2 cups slivered yellow onion (1 large)

2 cloves garlic, minced

1 tbsp. olive oil

1 cup sliced carrots

1 cup peeled, cubed sweet potato (1 medium)

2 tsp. turmeric

2 tsp. cumin

1/2 tsp. salt

3/4 cup water

1 cup sliced yellow summer squash (1 small)

1 cup sliced zuchini (1 small)

1 cup chopped grean sweet pepper (1 large)

3/4 cup cherry tomatoes, quartered

10 ounces quick-cooking Couscous

1/2 cup snipped fresh mint

Directions

Step 1

In a 4 quart dutch over cook onion and garlic in hot oil over medium heat until tender. Add carrots, sweet potato, and spices. Add water. Bring to boiling, reduce heat. Cook covered for 5 minutes stirring occationally. Add squash, zuchini and pepper. Cover and cook for 5 minutes more or until vegetables are tender. Stir in tomatoes.

Step 2

Meanwhile, prepare couscous as per package directions. Transfer couscous to large bowl. Add vegetable mixture, stir gently. Stir in mint. Serve immediatially.