Vegetable studded couscous

6 servings

Ingredients

QuantityIngredient
cupCouscous
1mediumRed onion; finely chopped
cupCelery; finely chopped
cupRed bell pepper; finely chopped
cupYellow bell pepper; finely chopped
cupZucchini; finely chopped
cupDried currants
½cupItalian parsley; finely chopped
cupVegetable stock
Salt and pepper; to taste

Directions

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.