2 tablespoons olive oil
1/2 cup zucchini -- cubed
1/2 cup yellow squash -- cubed
1/2 cup red bell pepper, seeded -- cut into 1" squares
1/2 cup carrots -- sliced
1/2 onion -- chopped
2 cloves garlic -- minced
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon dried red pepper flakes
freshly ground pepper to taste
salt to taste
3 cups instant cooked couscous
1/2 cup vegetable broth
1/4 cup fresh parsley
Heat oil in a large skillet and saute zucchini, squash, red bell pepper, carrots, onion, and garlic for 5 minutes over medium heat. Stir in spices and cook 5 more minutes. Add couscous and broth and cook 5 additional minutes. Garnish with parsley.
Serves: 4
Source: Karen C. Greenlee, International Vegetarian Union: http://www.ivu.org/recipes/net/grains.html#spic
Prepared by: Rosalie for the July 2000 meeting