| | Directions | | In a medium saucepan bring chicken broth to boil with 2 T. olive oil. Stir in couscous, cover pan, remove from heat and let stand 5 minutes. Fluff couscous with a fork and cool. Heat remaining 2 T. olive oil in a large skillet and sauté the squash, zucchini, onion and garlic for 5 min. Rinse and drain the garbanzo beans. Add to the vegetable mixture with cumin, curry, red pepper flakes, salt and pepper. Then gently stir in the cooked couscous. Cook until hot, about 8 minutes. Serve hot, at room temperature or chilled, garnishing with parsley just before serving. 4-6 servings. Good with chicken, fish or sausages. Great way to use up stray pieces of vegetable. |
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| Ingredients | | - |  | 2 1/4 cups chicken broth |
| - | | 4 tablespoons olive oil, divided |
| - | | 1 1/2 cups quick-cooking couscous |
| - | | 1/2 cup diced yellow summer squash |
| - | | 1/2 cup diced zucchini |
| - | | 1/2 cup diced red onion |
| - | | 1 clove garlic, pressed |
| - | | 1 can garbanzo beans (15 1/2 ounce can) |
| - | | 1/2 teaspoon ground cumin |
| - | | 1/2 teaspoon curry powder |
| - | | 1/2 teaspoon dried red pepper flakes |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon freshly ground back pepper |
| - | | 1/4 cup chopped parsley |
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