Middle Eastern Vegetables Recipe

• 1 Tbsp. vegetable oil
• 2 lrg onions minced
• 2 med potatoes scrubbed, and cut into 1/2" chunks
• 2 c. chunks (1/2") peeled butternut squash - (heaping)
• 2 lrg carrots peeled, and cut into 1/2" dice
• 1 can diced tomatoes - (14 to 16 ounce) undrained
• 2 tsp grnd cumin
• 1 tsp grnd turmeric
• 1 can chickpeas - (15 1/2 ounce) rinsed, liquid removed
• 1 c. couscous, preferably whole wheat
• 1/4 c. minced fresh flat-leaf parsley
• 4 x scallions, white and light green parts minced

Directions