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

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

159 calories; fat 2g; carbohydrates 31g; mono fat 1g; insoluble fiber 3g; sugars 3g; protein 5g; vitamin a 3109.8IU; vitamin c 24.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 24.2mcg; sodium 134mg; potassium 312mg; calcium 40.4mg; iron 1.6mg.
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