Vegetable Couscous Recipe

Ingredients

1

tablespoon olive or vegetable oil

1

medium onion, sliced

2

garlic cloves, finely chopped

4

medium carrots, sliced (2 cups)

2

medium zucchini, sliced (4 cups)

1

can (15 oz) Progresso™ chick peas (garbanzo beans), undrained

1

teaspoon ground coriander

1

teaspoon vegetable or chicken bouillon granules

1/2

teaspoon salt

1/4

teaspoon ground turmeric

1/8

teaspoon ground red pepper (cayenne)

6

cups hot cooked couscous

Preparation

Heat oil in 3-quart saucepan over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender.

Stir in remaining ingredients except couscous. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until vegetables are crisp-tender. Serve over couscous.

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