Middle Eastern Vegetables

Ingredients

 * 1 Tbsp vegetable oil
 * 2 large onions, chopped
 * 2 medium potatoes, scrubbed and cut into ½-inch chunks
 * 2 heaping cups (peeled, ½-inch chunks) butternut squash
 * 2 large carrots, peeled and cut into ½-inch dice
 * 1 x 14- to 16-oz. can diced tomatoes, undrained
 * 2 tsp ground cumin
 * 1 tsp ground turmeric
 * 1 x 15½-oz. can chickpeas, rinsed and drained
 * 1 cup couscous, preferably whole wheat
 * ¼ cup chopped fresh flat-leaf parsley
 * 3 to 4 scallions (white and light green parts), chopped

Directions

 * 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. Simmer over low heat another 5 minutes.
 * 6) Meanwhile, put couscous into an ovenproof bowl and cover with 2 cups boiling water.
 * 7) Cover bowl and let stand 5 to 10 minutes, then fluff couscous with fork.