Couscous With Sweet Potatoes and Yellow Squash

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.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 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

1. Use fork to break up tomatoes in the can and set aside.
2. Cut sweet potato in 1" cubes. Peel carrot and cut diagonally into 1" lengths. Cut squash into thick slices and set aside.
3. Heat oil in large saucepan over medium heat for about 30 seconds. Cook onions until they begin to brown.
4. Stir in garlic, then tomatoes, water, cinnamon, turmeric, cumin, salt and pepper.
5. Add sweet potato and carrots. Raise heat and bring to a boil. Reduce heat to low, cover and cook 15 minutes.
6. Add squash and chick peas. Cook 15 minutes or until sweet potatoes are tender.
7. Cook couscous while vegetables simmer.
8. Fluff couscous and ladle vegetables and broth over couscous.