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.
Article by Aadel Bussinger
Aadel has been married to her career Army man for 11 years and they have 2 daughters and a freshly made son. She is a homeschooling mom, volunteer, and online college student. Her hobbies include cooking, organic gardening, sewing, and crocheting. She blogs sporadically at These Temporary Tents.
Aadel has written 82 awesome articles for Natural Family Today.
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