Sunday Funday of Cooking, Meal 2: Easy Indian Style Vegetables with Couscous

After recovering from vegan four grain blueberry pancake food coma, and doing some much-needed clean up. We decided to visit the Durham Art Walk. We didn't want to be interrupted on our art walk with requirements to stop for lunch, so I whipped up a quick, yummy lunch!

Ingredients

1 cup of couscous (we got ours from the bulk food section of Whole Foods)
1 cup water
1 Tbsp olive oil
1 cup of frozen chopped spinach
1 cup frozen edamame
2 medium potatoes, peeled and chopped into 1/2 inch pieces
1 cup salsa
1 tsp cumin seeds
2 tsp garam masala
1/2 tsp turmeric
2 chili peppers, finely chopped
1 tsp salt (more or less to taste)

Preparation
-Add 1/4 tsp olive oil and a dash of salt to 1 cup of water in a saucepan, and bring to a boil.
-In the mean time, put peeled/chopped potatoes in a large microwave safe bowl and submerge with water. Cook in microwave on high for 3 minutes. Drain water and set bowl of potatoes aside.
-When saucepan water starts boiling, take off the heat and add one cup of dry couscous to saucepan, mixing well. Set aside.
-Warm 1 Tbsp olive oil over medium heat in a large pan and add cumin seeds. When cumin seeds start to brown and sizzle, add garam masala to oil. Watch and make sure the mixture does not burn.
-Once the oil/cumin/garam masala is sizzling together and paste-like, remove from heat and add salsa, chili pepper, turmeric, salt (remove from heat so that it cools down a bit before adding the salsa, otherwise it tends to spit the hot oil at you!) Mix well to make a brown sauce.
-Place the pan back on the heat and add spinach, edamame, and potatoes to the sauce and mix well, coating all vegetables with the sauce.
-Cover and cook on low heat for 10 minutes.
-Serve vegetables over couscous and enjoy!