Couscous With Seven Vegetables |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This is a simple recipe, it is made using onion, carrots, sweet potato, yellow summer squash, zucchini, green sweet pepper, and tomato into quick-cooking couscous. Cut veggies into coin like shapes. This recipe can also be made using artichoke hearts, turnips, cabbage, green beans or leeks, For a sweeter version, try a combination of seven dried and fresh fruits. This recipe comes from Better Homes and Gardens. Ingredients:
1 1/2 cups slivered yellow onions |
2 cloves garlic, minced |
1 tablespoon olive oil |
1 cup sliced carrot |
1 cup peeled cubed sweet potato |
2 teaspoons ground turmeric |
2 teaspoons ground cumin |
1/2 teaspoon salt |
3/4 cup water |
1 cup sliced summer squash |
1 cup sliced zucchini |
1 cup chopped green sweet pepper |
3/4 cup cherry tomatoes, quartered |
1 (10 ounce) package quick cooking couscous |
1/2 cup snipped fresh mint |
Directions:
1. In a 4-quart Dutch oven cook onion and garlic in hot oil over medium heat until tender; Add carrots, sweet potato, turmeric, cumin, and salt.
2. Add water, bring to boiling, reduce heat; cook covered, for 5 minutes, stirring occasionally; add yellow summer squash, zucchini, and sweet pepper; cover and cook 5 minutes more or until vegetables are tender, stir in tomatoes.
3. Meanwhile, prepare couscous with opional salt according to package directions.
4. Transfer couscous to a large bowl; add vegetable mixture; stir gently, stir in mint, Serve Immediately.
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