Middle Eastern Vegetables Recipe

Name: Middle Eastern Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. vegetable oil; 2 large onions, chopped; 2 medium potatoes, scrubbed and cut into 1/2-inch chunks; 2 heaping cups (peeled, 1/2-inch chunks) butternut squash; 2 large carrots, peeled and cut into 1/2-inch dice; 14- to 16-oz. can diced tomatoes, undrained; 2 tsp. ground cumin; 1 tsp. ground turmeric; 15 1/2-oz. can chickpeas, rinsed and drained; 1 cup couscous, preferably whole wheat; 1/4 cup chopped fresh flat-leaf parsley; 3 to 4 scallions (white and light green parts), chopped

Servings: persons

1 Tbs. vegetable oil
2 large onions, chopped
2 medium potatoes, scrubbed and cut into 1/2-inch chunks
2 heaping cups (peeled, 1/2-inch chunks) butternut squash
2 large carrots, peeled and cut into 1/2-inch dice
14- to 16-oz. can diced tomatoes, undrained
2 tsp. ground cumin
1 tsp. ground turmeric
15 1/2-oz. can chickpeas, rinsed and drained
1 cup couscous, preferably whole wheat
1/4 cup chopped fresh flat-leaf parsley
3 to 4 scallions (white and light green parts), chopped

1
In soup pot, heat oil over medium heat.
2
Add onions and cook, stirring until softened, about 5 minutes.
3
Add potatoes, squash, carrots, tomatoes and barely enough water to cover.
4
Bring to a simmer, then add cumin and turmeric and simmer gently, covered, until vegetables are tender, about 25 minutes.
5
Add chickpeas and season to taste with salt and pepper.
6
Simmer over low heat another 5 minutes.
7
Meanwhile, put couscous into an ovenproof bowl and cover with 2 cups boiling water.
8
Cover bowl and let stand 5 to 10 minutes, then fluff couscous with fork.

1368

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 Tbs. vegetable oil, 2 large onions, chopped, 2 medium potatoes, scrubbed and cut into 1/2-inch chunks, 2 heaping cups (peeled, 1/2-inch chunks) butternut squash, and more.

Yes, Middle Eastern Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Middle Eastern Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions