Recipe - Hot Stuff Vegetable Couscous

1 One half cup FF lowsodium veggie broth
Three fourths teaspoon Salt
1 cup Uncooked couscous
One half cup Diced; (One fourth inch) carrots
One half cup Diced; (One fourth inch) red bell
peppers
One half cup Diced; (One fourth inch) red onion
One half cup Diced; (One fourth inch) zucchini
1 tablespoon Minced garlic
1 cup Cooked garbanzo beans; (I
used 15 ounce can, rinsed)
One half teaspoon Ground cumin
One half teaspoon Curry powder
One half teaspoon Redpepper flakes
Salt and freshly ground
black pepper to taste
1/3 cup Chopped parsley

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

1. Place broth and Three fourths 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 mediumlow heat; cook, stirring for 5 minutes.

3. Stir in beans, cumin, curry, and redpepper 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 redpepper and curry made it
spicy enough for me. Used about One fourth cup dried parsley in place of fresh.
Make couscous in smallish pot (about 4 cupper is enough). Saute veggies in
Dutchoven sized pot so that you have room to fold in the couscous. My
biggest frying pan was too small to maneuver.

Posted to fatfree digest by "Bette KindmanKoffler"
bettekk@worldnet.att.net on Nov 16, 1998, converted by MM_Buster v2.0l.