Middle Eastern Vegetables

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Onions - chopped (large)
2 tablespoons	30ml	Potatoes - scrubbed, and (medium)
		Cut into 1/2" chunks
2 cups	396g / 13oz	Chunks (1/2") peeled butternut squash - - (heaping)
2 cups	220g / 7.8oz	Carrots - peeled, and (large)
		Cut into 1/2" dice
1		Diced tomatoes - (14 to 16 oz) - undrained
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Ground turmeric
1		Chickpeas - (15 1/2 oz) - rinsed, drained
1 cup	237ml	Couscous, preferably whole wheat
1/4 cup	10g / 0.4oz	Chopped fresh flat-leaf parsley
4		Scallions, white and light green parts - chopped

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Per Serving: 301 Cal; 9g Prot; 5g Total Fat (1 Sat. Fat); 51g Carb.; 0mg Chol; 82mg Sod.; 5g Fiber.

Source:
Vegetarian Times, March 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.