Vegetables basis on color with couscous

Here’s a version of an autumn vegetables with coucous, a dish basis on color with chayote squash.How to do it:Saute an onion choped with garlic to taste, three stalks celery cut in ½ inches pieces throwing water when it’s beggining to stick, add one chayote squash, peeled and cut in 1 - ½” chunks, one yam peeled and cut 1-1/2” chunks, two or three carrots, peeled and cut 1-1/2” chunks then lay 1 8-oz of flavored king tomatoes like mexican or italian, 1 8-oz of chickpeas, season with one t chile, one t fresh oregano, one t fresh thyme, one t fresh basil, fresh cilantro for garnish as optional and when the’re still warm lay on about of one cup of couscous cooked.

It’s a good idea to use Trader Joe’s Santa Fe style coucous because of corn and black beans and of cuse of spicy seasonings. It’s a dish that has to have seasonings like this one or at least a mexican type one, and it’s possible to use another kind of vegetables as sweet potatoes, zuchini,beets’re possible too but they can change the color of the dish.

It’s clear that this autum vegetable recipe can incorporate any available plant in the garden or you’re able to buy them in the market as fresh vegetables by thinking that the attraction’s in the variety of color and in the diversity of taste.

Remember that this recipe’s for two persons with a good apetite, but it can also serve as gasket meat but as an only one dish’s ideal for people who are carrying on a diet because of its high fiber content, but excluding those that aren’t related to hot spices due to organic problems.Spicy seasonings aren’t recommended for people with hemorrhoids or when among the guests there’re children, but this is a dish for people who know good food.