Curried Vegetable Couscous Recipe

  • 1 can Vegetable Broth (14.5 ounce can)
  • 1 cup plain couscous
  • 1 carrot, grated (medium)
  • 1 yellow summer squash, sliced thin and halved (small)
  • 1 zucchini, sliced thin and halved (small)
  • 1/2 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1 can garbanzo beans, drained and rinsed (15 ounce can)
  • 1/3 cup golden raisins (optional)
  • 1 each curry powder, ground cumin and salt (1/2 teaspoon each)
  • 1/4 teaspoon red pepper flakes
  • 4 red bell peppers, halved and steamed (large)
  • snipped fresh parsley (optional)
In small saucepan, bring vegetable broth to a boil. Add couscous; cover and remove from heat. Let stand 5 minutes. Place vegetables in a large bowl with garlic. Mix well. In a large skillet, heat oil over medium-high heat until hot. Add vegetables; cook 5-6 minutes, stirring occasionally or until vegetables are crisp-tender. Stir in garbanzo beans, raisins, curry powder, cumin, salt and red pepper flakes; mix thoroughly. Add couscous; continue cooking 1-2 minutes or until heated through. Spoon couscous mixture into bell pepper halves. Sprinkle with parsley.
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