Name: Hot Stuff Vegetable Couscous
Ingredients: 1 1/2 c FF low-sodium veggie broth; 3/4 ts Salt; 1 c Uncooked couscous; 1/2 c Diced; (1/4 inch) carrots; 1/2 c Diced; (1/4 inch) red bell peppers; 1/2 c Diced; (1/4 inch) red onion; 1/2 c Diced; (1/4 inch) zucchini; 1 tb Minced garlic; 1 c Cooked garbanzo beans; (I used 15 oz can, rinsed); 1/2 ts Ground cumin; 1/2 ts Curry powder; 1/2 ts Red-pepper flakes; Salt and freshly ground black pepper to taste; 1/3 c Chopped parsley

If God is in fact our Enemy with only destructive intentions toward us, why do we experience any good at all? It isn’t surprising that life is painful. What’s surprising is that life is joyful. What do our simple, daily joys mean? Is God pretending to be our Friend, is He setting us up for the ultimate nasty surprise? Or is God sending us signals every day that His heart is loving and kind, so kind that we can go back to Him in repentance and find His arms open to us?

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Dutch		4	Servings

INGREDIENTS

1 1/2	c	FF low-sodium veggie broth
3/4	ts	Salt
1	c	Uncooked couscous
1/2	c	Diced; (1/4 inch) carrots
1/2	c	Diced; (1/4 inch) red bell peppers
1/2	c	Diced; (1/4 inch) red onion
1/2	c	Diced; (1/4 inch) zucchini
1	tb	Minced garlic
1	c	Cooked garbanzo beans; (I used 15 oz can, rinsed)
1/2	ts	Ground cumin
1/2	ts	Curry powder
1/2	ts	Red-pepper flakes
		Salt and freshly ground black pepper to taste
1/3	c	Chopped parsley

INSTRUCTIONS

From a recent Sunday newspaper supplement, Parade. It's delicious! Bette
1. Place broth and 3/4 tsp salt in large saucepan; bring to boil. Stir in
couscous, cover, and remove from heat. Let stand 5 minutes. Uncover, fluff
with fork and set aside.
2. Meanwhile, saute carrots, bell peppers, red onion, zucchini and garlic
in large heavy pot over medium-low heat; cook, stirring for 5 minutes.
3. Stir in beans, cumin, curry, and red-pepper flakes. Season with salt and
pepper. Fold in reserved couscous and parsley.
MY NOTES: Eliminated salt in couscous because broth has more than enough.
Eliminated salt and pepper at end because red-pepper and curry made it
spicy enough for me. Used about 1/4 cup dried parsley in place of fresh.
Make couscous in smallish pot (about 4 cupper is enough). Saute veggies in
Dutch-oven sized pot so that you have room to fold in the couscous. My
biggest frying pan was too small to maneuver.
Posted to fatfree digest by "Bette Kindman-Koffler"
<[email protected]> on Nov 16, 1998, converted by MM_Buster v2.0l.

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