1. Vegetable Mixture:. 2. In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes. 3. Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil. 4. Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp. 5. Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes. 6. Stir in tomato and parsley. 7. Couscous:. 8. In separate bowl pour 1 cup boiling water over couscous. 9. Cover and let stand 5 minutes; fluff with a fork. 10. If you are having rice, cook according to directions. 11. NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
