Vegetable Studded Couscous

Categories: Veg07
Yield: 6 servings

1 1/2 c Couscous
1 md Red onion; finely chopped
1/3 c Celery; finely chopped
1/3 c Red bell pepper; finely
-chopped
1/3 c Yellow bell pepper; finely
-chopped
1/3 c Zucchini; finely chopped
1/3 c Dried currants
1/2 c Italian parsley; finely
-chopped
2 1/2 c 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

-----

----------