Middle Eastern Vegetables

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Middle Eastern Vegetables

 

1 tablespoon vegetable oil

2 large onions, chopped

2 medium potatoes, scrubbed, cut into 1/2 " chunks

2 cups 1/2 inch chunks, peeled butternut squash, heaping

2 large carrots, peeled, cut into 1/2 " dice

1 14 to 16 oz. can diced tomatoes, undrained

2 teaspoons ground cumin

1 teaspoon ground turmeric

1 15 to 15 oz. can chickpeas, rinsed, drained

1 cup couscous, preferably whole wheat

1/4 cup chopped fresh flat-leaf parsley

4 scallions, white and light green parts, chopped

 

In soup pot, heat oil over medium heat. Add onions and cook, stirring until

softened, about 5 minutes. Add potatoes, squash, carrots, tomatoes and barely

enough water to cover. Bring to a simmer, then add cumin and turmeric and simmer

gently, covered, until vegetables are tender, about 25 minutes. Add chickpeas

and season to taste with salt and pepper. Simmer over low heat another 5

minutes.

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

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

Makes 6 to 8 servings.