Couscous With Vegetables And Salsa

Name: Couscous With Vegetables And Salsa
Total time: 30 min
Yield: 3 servings
Ingredients: 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

By Marian Burros

Total Time: About 30 minutes
Rating: 4(10)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Matter of Vegetables and Timing

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Ingredients

Yield:3 servings

1pound winter squash
1pound potatoes
1½pounds whole broccoli or 12 ounces broccoli florets (4½ to 5½ cups)
2cloves garlic
½jalapeno
1teaspoon olive oil
1teaspoon ground cumin
1teaspoon ground coriander
1teaspoon fennel seeds
½teaspoon ground cinnamon
¼teaspoon ground cloves
1cup no-salt-added tomato puree
2cups no-salt-added crushed tomatoes
1teaspoon sugar
1teaspoon reduced-sodium soy sauce
Freshly ground black pepper to taste
1cup instant whole wheat couscous
2slices crusty country bread

Ingredient Substitution Guide

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Preparation

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