Middle Eastern Vegetables Recipe | Vegetarian Times Skip to main content

Middle Eastern Vegetables

There’s loads of flavor in this easy-to-make stew. To save time, look for chopped, peeled butternut squash sold in bags in the produce section of large supermarkets. Menu plan: Add a crunchy, cabbage-based salad and some warmed flatbread for a simple, hearty meal.



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


  1. In soup pot, heat oil over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Add potatoes, squash, carrots, tomatoes and barely enough water to cover. Bring to a simmer, then add cumin and turmeric and simmer gently, covered, until vegetables are tender, about 25 minutes. Add chickpeas and season to taste with salt and pepper. Simmer over low heat another 5 minutes.
  2. Meanwhile, put couscous into an ovenproof bowl and cover with 2 cups boiling water. Cover bowl and let stand 5 to 10 minutes, then fluff couscous with fork.

Nutrition Information: 

9 g
Total Fat: 
5 g
Saturated Fat: 
1 g
51 g
82 mg
5 g
6 to 8 servings

Comments on this Recipe

Ok. So I assume the scallions and parsley are for garnish? And why does rhe couscous need to be in an ovenproof bowl when it never goes into the oven?