Ingredients:
1 1/2 cups slivered yellow onions
2 cloves garlic, minced
1 tablespoon olive oil
1 cup sliced carrots
1 cup peeled cubed sweet potatoes
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 peppers
3/4 cup cherry tomatoes, quartered
1 (10 ounce) packages quick cooking couscous
1/2 cup snipped fresh mint
Directions:
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.
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.
Meanwhile, prepare couscous with opional salt according to package directions.
Transfer couscous to a large bowl; add vegetable mixture; stir gently, stir in mint, Serve Immediately.
Servings: 10
Time preparation: 25 min.
Time total: 45 min.