Submitted by Sandie Russell
2 cloves garlic, minced
1 tablespoon olive oil
1 cup sliced carrots
1 cup peeled, cubed sweet potato, one medium
2 teaspoons turmeric
2 teaspoons ground cumin
1/2 teaspoon salt
3/4 cup water
1 cup sliced yellow summer squash, one small
1 cup sliced zucchini, one small
1 cup chopped green sweet pepper, one large
3/4 cup cherry tomatoes, quartered
1 (10 ounce) package quick-cooking couscous
1/2 cup snipped fresh mint
In a 4 quart Dutch oven cook onion and garlic in hot oil over medium heat until tender. Add carrots, sweet potato, turmeric, cumin, and salt. Add water. Bring to boiling; reduce heat. Cook, covered for 5 minutes, stirring occasionally. Add yellow summer squash, zucchini, and sweet peper. Cover and cook for 5 minutes more or until vegetables are tender. Stir in tomatoes.
Meanwhile, prepare couscous according to package directions. Transfer couscous to a large bowl. Add vegetable mixture; stir gently. Stir in mint. Serve immediately.
Makes 10 servings.