Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Couscous |
| 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 |
| \N \N | 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.