Couscous With Vegetables And Salsa

• 1 pound winter squash
• 1 pound potatoes
• 1 1/2 pounds whole broccoli or 12 ounces broccoli florets (4 1/2 to 5 1/2 cups)
• 2 cloves garlic
• 1/2 jalapeno
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon fennel seeds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup no-salt-added tomato puree
• 2 cups no-salt-added crushed tomatoes
• 1 teaspoon sugar
• 1 teaspoon reduced-sodium soy sauce
• Freshly ground black pepper to taste
• 1 cup instant whole wheat couscous
• 2 slices crusty country bread

1. Wash squash; cut in eighths.
2. Peel potatoes and cut into large chunks.
3. Steam squash and potatoes in steamer for 10 to 15 minutes.
4. Remove tough stems from whole broccoli; cut whole broccoli or florets into bite-size pieces and add to squash and potatoes, and cook until tender.
5. Mince garlic; mince jalapeno.
6. Heat oil in nonstick skillet, and quickly saute garlic and jalapeno with cumin, coriander, fennel, cinnamon and cloves.
7. Stir in tomato puree, crushed tomatoes, sugar, soy sauce and pepper, and simmer while the rest of the meal is prepared.
8. Bring water to boil and cook couscous according to package directions.
9. When vegetables are tender, drain; remove skin from squash and cut into bite-size pieces.
10. When couscous is cooked, arrange in shallow serving bowl; top with vegetables and spoon the tomato salsa over the top.
11. Serve with bread.

winter, potatoes, broccoli, garlic, jalapeno, olive oil, ground cumin, ground coriander, fennel seeds, ground cinnamon, ground cloves, nosalt, nosalt, sugar, soy sauce, freshly ground black pepper, whole wheat couscous, crusty country bread

Taken from cooking.nytimes.com/recipes/817 (may not work)