Couscous With Sweet Potatoes And Yellow Squash - cooking recipe

Ingredients

1 (14 ounce) can whole tomatoes, with juice
1 medium sweet potato
1 medium carrot
1 yellow squash
1 tablespoon olive oil
1 small onion, coarsely chopped
1 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
ground red pepper
1 cup canned chick-peas, drained
1 cup couscous

Preparation

Use fork to break up tomatoes in the can and set aside.
Cut sweet potato in 1\" cubes. Peel carrot and cut diagonally into 1\" lengths. Cut squash into thick slices and set aside.
Heat oil in large saucepan over medium heat for about 30 seconds. Cook onions until they begin to brown.
Stir in garlic, then tomatoes, water, cinnamon, turmeric, cumin, salt and pepper.
Add sweet potato and carrots. Raise heat and bring to a boil. Reduce heat to low, cover and cook 15 minutes.
Add squash and chick peas. Cook 15 minutes or until sweet potatoes are tender.
Cook couscous while vegetables simmer.
Fluff couscous and ladle vegetables and broth over couscous.