1 1/2 cups slivered yellow onion
2 cloves garlic, minced
1 tablespoon olive oil
1 cup sliced carrots
1 cup peeled, cubed sweet potato
2 teaspoons ground turmeric
2 teaspoons ground cumin
1/2 teaspoon salt
3/4 cup water
1 cup sliced yellow summer squash
1 cup sliced zucchini
1 cup green sweet pepper, chopped
3/4 cup cherry tomatoes, quartered
10 oz couscous

1. In a 4 quart Dutch over cook onion and garlic in hot oil over medium heat until tender. Add carrots, sweet potato, spices and salt. Add water. Bring to boil and reduce heat. Cook, covered, for 5 minutes until tender. Stir in tomatoes.

2. Meanwhile, prepare couscous with optional salt, according to package directions. Transfer couscous to large bowl. Add vegetable mixture, stir gently.

Serve immediately.

10 servings.

Submitted by: Susan Berry Miller