I buy whole-wheat couscous in the bulk section at our local health food market. You can also find boxed couscous in the pasta or grains section of your supermarket.
1 yellow squash or zucchini
1 med sweet potato
1 medium sweet onion
1/2 cup frozen corn
1 can white beans, such as cannellini or great northern- rinsed and drained (you can also use 1 cup home-cooked white beans)
2 cups dry couscous
1/2 cup slivered almonds
2 tsp curry powder
1/2 tsp Hungarian paprika
1/2 tsp white pepper
1/2 tsp cinnamon
1 tsp fresh or 1/2 tsp ground ginger
Salt- to taste
Brown sugar- if needed, to taste
2-3 cups water
- Peel and thinly chop the squash, sweet potato, carrot, and onion. Separate the squash from the other vegetables. Heat oil in skillet- saute remaining vegetables in the pan on med-low heat until just tender (about 7-9 minutes). Add a little water if needed.
- Meanwhile, add water to couscous until just covered, let soak.
- Add squash and beans to pan, saute 1-2 minutes more. Add seasonings to taste. Add couscous and almonds and cook on low heat for 1-2 minutes more, until couscous is soft to the teeth. Stir in more water as needed.
- *It should taste slightly sweet, with a little kick from the white pepper at the end. In between it should be smoky from the curry powder and paprika.