Recipe by Anne G.
I've forgotten where this came from, but I have had it for about 10 years now. It is great for vegetarians, and even for non-vegetarians! I am posting the original recipe which calls for Turmeric, but I have never added it and it still tastes delicious. Other changes I have tried include using diced tomatoes (instead of whole), baby carrots instead of a regular carrot. Also I have microwaved the sweet potato for about 5 minutes prior to peeling and cubing, just to cut down on cook time. All of these changes have worked out well.
- 1 (14 ounce) can whole tomatoes, with juice
- 1 medium sweet potato
- 1 medium carrot
- 1 yellow squash
- 1 tablespoon olive oil
- 1 small onion, coarsely chopped
- 1 cup water
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ground cumin
- ground red pepper
- 1 cup canned chick-peas, drained
- 1 cup couscous
Directions See How It's Made
- Use fork to break up tomatoes in the can and set aside.
- Cut sweet potato in 1" cubes. Peel carrot and cut diagonally into 1" lengths. Cut squash into thick slices and set aside.
- Heat oil in large saucepan over medium heat for about 30 seconds. Cook onions until they begin to brown.
- Stir in garlic, then tomatoes, water, cinnamon, turmeric, cumin, salt and pepper.
- Add sweet potato and carrots. Raise heat and bring to a boil. Reduce heat to low, cover and cook 15 minutes.
- Add squash and chick peas. Cook 15 minutes or until sweet potatoes are tender.
- Cook couscous while vegetables simmer.
- Fluff couscous and ladle vegetables and broth over couscous.