Couscous with Seven Vegetables

This vegetable side dish is served over whole wheat couscous. Regular couscous can also be used.

Couscous with Seven Vegetables
1 users rated this recipe an average rating of 1.0
Makes:
10 servings
Prep:
30 mins
Cook:
15 mins
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Couscous with Seven Vegetables

Ingredients
1 1/2
cups slivered yellow onion (2 medium)
2
1
tablespoon olive oil
1
cup sliced carrots (2 medium)
1
cup cubed peeled sweet potato (1 small)
2
teaspoons ground turmeric
2
teaspoons ground cumin
1/2
teaspoon salt
3/4
cup water
1
cup sliced yellow summer squash (1 small)
1
cup sliced zucchini (1 small)
1
cup chopped green sweet pepper (1 large)
3/4
cup chopped seeded tomato (1 large)
1
10 ounce package quick-cooking whole wheat 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. Add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring occasionally. Add yellow squash, zucchini, and sweet pepper. Cover and cook about 5 minutes more or until vegetables are tender. Stir in chopped tomato.
  2. Meanwhile, prepare couscous according to package directions adding optional salt. Transfer couscous to a very large bowl. Add vegetable mixture; stir gently to combine. Stir in mint. Serve immediately. Makes 10 servings

Nutrition Facts

(Couscous with Seven Vegetables)
    Per serving:
  • 159 kcal cal.,
  • 2 g fat
  • 1 g monounsatured fat),
  • 134 mg sodium,
  • 31 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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