Middle Eastern Vegetables

== Ingredients ==
* 1 Tbsp vegetable oil
* 2 large onions, chopped
* 2 medium potatoes, scrubbed and cut into ½-inch chunks
* 2 heaping cups (peeled, ½-inch chunks) butternut squash
* 2 large carrots, peeled and cut into ½-inch dice
* 1 x 14- to 16-oz. can diced tomatoes, undrained
* 2 tsp ground cumin
* 1 tsp ground turmeric
* 1 x 15½-oz. can chickpeas, rinsed and drained
* 1 cup couscous, preferably whole wheat
* ¼ cup chopped fresh flat-leaf parsley
* 3 to 4 scallions (white and light green parts), chopped
== Directions ==
# In soup pot, heat oil over medium heat. 
# Add onions and cook, stirring until softened, about 5 minutes. 
# Add potatoes, squash, carrots, tomatoes and barely enough water to cover. 
# Bring to a simmer, then add cumin and turmeric and simmer gently, covered, until vegetables are tender, about 25 minutes. 
# Add chickpeas and season to taste with salt and pepper. Simmer over low heat another 5 minutes.
# Meanwhile, put couscous into an ovenproof bowl and cover with 2 cups boiling water. 
# Cover bowl and let stand 5 to 10 minutes, then fluff couscous with fork.
Category:Vegetarian Recipes
Category:Tomato Recipes
Category:Butternut squash Recipes
Category:Chickpea Recipes
Category:Couscous Recipes
Category:Carrot Recipes
Category:Potato Recipes