Ingredients for Couscous With Seven Vegetables
- Yellow Onions
- 2 cloves garlic, minced
- Olive Oil
- Carrot
- 1 medium sweet potato, peeled and chopped into coins
- Ground Turmeric
- Ground Cumin
- 1/2 teaspoon salt (plus optional for couscous)
- 1 cup water
- Summer Squash
- 1 medium zucchini, chopped into coins
- 1 green bell pepper, cored, seeded, and chopped into coins
- Cherry Tomatoes
- 1 cup couscous
- Of Fresh Mint
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How to Make Couscous With Seven Vegetables
- Heat 1 tablespoon olive oil in a 4-quart Dutch oven over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
- Add 1 medium carrot, chopped into coins; 1 medium sweet potato, peeled and chopped into coins; 1/2 teaspoon turmeric; 1/4 teaspoon cumin; and 1/2 teaspoon salt.
- Pour in 1 cup of water, bring to a boil, then reduce heat to low.
- Cover and simmer for 5 minutes, stirring occasionally.
- Add 1 medium yellow summer squash, chopped into coins; 1 medium zucchini, chopped into coins; and 1 green bell pepper, cored, seeded, and chopped into coins.
- Cover and cook for another 5 minutes, or until vegetables are tender. Stir in 1 medium tomato, chopped.
- Meanwhile, prepare 1 cup couscous according to package directions, adding optional salt.
- Transfer the cooked couscous to a large bowl.
- Add the vegetable mixture to the couscous.
- Stir gently to combine. Stir in 2 tablespoons chopped fresh mint (optional). Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
1g
Carbs
10g