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Vegetable Couscous

 From a recent Sunday newspaper supplement, Parade.  It's delicious!  Bette

Hot Stuff Vegetable Couscous (Serves 4)

1.5 cups FF low-sodium veggie broth
3/4 tsp salt
1 cup uncooked couscous
1/2 cup each diced (1/4 inch) carrots, red bell peppers, red onion, and
1 tblsp minced garlic
1 cup cooked garbanzo beans (I used 15 oz can, rinsed)
1/2 tsp ground cumin
1/2 tsp curry powder
1/2 tsp red-pepper flakes
salt and freshly ground black pepper to taste
1/3 cup chopped parsley

1. Place broth and 3/4 tsp salt in large saucepan; bring to boil. Stir in
couscous, cover, and remove from heat. Let stand 5 minutes. Uncover, fluff
with fork and set aside.
2. Meanwhile, saute carrots, bell peppers, red onion, zucchini and garlic in
large heavy pot over medium-low heat; cook, stirring for 5 minutes.
3. Stir in beans, cumin, curry, and red-pepper flakes. Season with salt and
pepper. Fold in reserved couscous and parsley.

MY NOTES: Eliminated salt in couscous because broth has more than enough.
Eliminated salt and pepper at end because red-pepper and curry made it spicy
enough for me. Used about 1/4 cup dried parsley in place of fresh. Make
couscous in smallish pot (about 4 cupper is enough). Saute veggies in
Dutch-oven sized pot so that you have room to fold in the couscous. My
biggest frying pan was too small to maneuver.