Steps:
- Wash squash; cut in eighths.
- Peel potatoes and cut into large chunks. Steam squash and potatoes in steamer for 10 to 15 minutes.
- 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.
- Mince garlic; mince jalapeno.
- Heat oil in nonstick skillet, and quickly saute garlic and jalapeno with cumin, coriander, fennel, cinnamon and cloves.
- Stir in tomato puree, crushed tomatoes, sugar, soy sauce and pepper, and simmer while the rest of the meal is prepared.
- Bring water to boil and cook couscous according to package directions.
- When vegetables are tender, drain; remove skin from squash and cut into bite-size pieces.
- When couscous is cooked, arrange in shallow serving bowl; top with vegetables and spoon the tomato salsa over the top. Serve with bread.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 3 grams, Carbohydrate 122 grams, Fat 4 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 659 milligrams, Sugar 18 grams, TransFat 0 grams
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