Recipe - Vegetable Studded Couscous

1 One half cup Couscous
1 md Red onion; finely chopped
1/3 cup Celery; finely chopped
1/3 cup Red bell pepper; finely
chopped
1/3 cup Yellow bell pepper; finely
chopped
1/3 cup Zucchini; finely chopped
1/3 cup Dried currants
One half cup Italian parsley; finely
chopped
2 One half cup Vegetable stock
Salt and pepper; to taste

In a large bowl, toss together the couscous, onion, celery, red and yellow
peppers, zucchini, currants and parsley.

In a small saucepan, bring the vegetable stock to a boil. Pour the stock
over the couscous, tossing with a spatula to evenly combine. Cover and let
stand until the liquid is absorbed, about 10 minutes. Season with salt and
pepper; serve warm or at room temperature.

Per serving: 280 Calories; 2g Fat (7% calories from fat); 9g Protein; 56g
Carbohydrate; 1mg Cholesterol; 703mg Sodium

Recipe by: Food and Wine, February 1997

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