| | Directions | | 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. |
|
|
| Ingredients | | - |  | 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) |
| |
| |
