Couscous With Vegetables And Salsa Recipe

Name: Couscous With Vegetables And Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Wash squash; cut in eighths.
2
Peel potatoes and cut into large chunks.
3
Steam squash and potatoes in steamer for 10 to 15 minutes.
4
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.
5
Mince garlic; mince jalapeno.
6
Heat oil in nonstick skillet, and quickly saute garlic and jalapeno with cumin, coriander, fennel, cinnamon and cloves.
7
Stir in tomato puree, crushed tomatoes, sugar, soy sauce and pepper, and simmer while the rest of the meal is prepared.
8
Bring water to boil and cook couscous according to package directions.
9
When vegetables are tender, drain; remove skin from squash and cut into bite-size pieces.
10
When couscous is cooked, arrange in shallow serving bowl; top with vegetables and spoon the tomato salsa over the top.
11
Serve with bread.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Couscous With Vegetables And Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous With Vegetables And Salsa

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