Yield: 6 servings
|1 medium||Red onion; finely chopped|
|⅓ cup||Celery; finely chopped|
|⅓ cup||Red bell pepper; finely chopped|
|⅓ cup||Yellow bell pepper; finely chopped|
|⅓ cup||Zucchini; finely chopped|
|⅓ cup||Dried currants|
|½ cup||Italian parsley; finely chopped|
|2½ 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 Converted by MM_Buster v2.0l.