Israeli Couscous with Vegetables

== Ingredients ==
* 2 tbsp olive oil
* 1½ cup chopped celery
* 1 clove garlic, minced
* 1 large onion, diced
* 1 sweet red pepper, diced
* 2 cup cubed fresh butternut squash or pumpkin
* 3 cup vegetable stock
* salt to taste
* ½ tsp turmeric
* ½ tsp cumin
* 1⅔ cups Israeli couscous
* 2½ cups water
* 1 cup thinly sliced carrots
* 1 cup sliced zucchini
* ½ cup raisins
* ¼ cup sunflower seed kernels
== Directions ==
# In a large skillet, heat oil over medium-high heat.
# Add celery, garlic, onion, red pepper, and squash.
# Saute, stirring continually, until onions are translucent, about 5 minutes.
# Add vegetable stock, salt, turmeric, and cumin, and continue cooking, stirring often, for about 15 minutes.
# In a medium skillet, toast couscous over medium-high heat, stirring often, for 3 to 5 minutes.
# Add water and simmer for 10 to 15 minutes, stirring occasionally, until water is absorbed and couscous is tender.
# Add carrots, zucchini, and raisins to simmering vegetable mixture and cook until carrots are tender, about 10 minutes.
# Sprinkle with sunflower kernels and serve with couscous.
Category:Israeli Vegetarian
Category:Celery Recipes
Category:Butternut squash Recipes
Category:Vegetable stock and broth Recipes
Category:Couscous Recipes
Category:Zucchini Recipes
Category:Turmeric Recipes
Category:Raisin Recipes
Category:Pumpkin Recipes
Category:Carrot Recipes
Category:Red bell pepper Recipes
Category:Onion Recipes
Category:Recipes that need photos