Middle Eastern Vegetables

• 1 Tbs. vegetable oil
• 2 large onions, chopped
• 2 medium potatoes, scrubbed and cut into 1/2-inch chunks
• 2 heaping cups (peeled, 1/2-inch chunks) butternut squash
• 2 large carrots, peeled and cut into 1/2-inch dice
• 14- to 16-oz. can diced tomatoes, undrained
• 2 tsp. ground cumin
• 1 tsp. ground turmeric
• 15 1/2-oz. can chickpeas, rinsed and drained
• 1 cup couscous, preferably whole wheat
• 1/4 cup chopped fresh flat-leaf parsley
• 3 to 4 scallions (white and light green parts), chopped

1. In soup pot, heat oil over medium heat.
2. Add onions and cook, stirring until softened, about 5 minutes.
3. Add potatoes, squash, carrots, tomatoes and barely enough water to cover.
4. Bring to a simmer, then add cumin and turmeric and simmer gently, covered, until vegetables are tender, about 25 minutes.
5. Add chickpeas and season to taste with salt and pepper.
6. Simmer over low heat another 5 minutes.
7. Meanwhile, put couscous into an ovenproof bowl and cover with 2 cups boiling water.
8. Cover bowl and let stand 5 to 10 minutes, then fluff couscous with fork.

vegetable oil, onions, potatoes, butternut squash, carrots, tomatoes, ground cumin, ground turmeric, chickpeas, couscous, parsley, scallions

Taken from www.vegetariantimes.com/recipe/middle-eastern-vegetables/ (may not work)