Zucchini, Pepper, Tomato Couscous


1/4 c. olive oil
2 green onions, diced (including green tops)
1 med. red onion, sliced thin
1 lg. red bell pepper, sliced in long thin strips
1 lg. green bell pepper, sliced in long thin strips
1 lg. yellow bell pepper, sliced in long thin strips
4 sm. zucchini, sliced diagonally
6 sm. red potatoes (1/4 pound), halved or quartered
1 c. cooked garbanzos
1/4 c. raisins
2 lg. tomatoes, diced
1/2 t. coriander
1/4 t. cumin
1 1/2 c. couscous, prepared according to package directions
1/3 c. slivered almonds


Heat oil in a large skillet. Add onions, and sauté until translucent. Add red, green, and yellow bell peppers, reserving two strips of each color for garnish; sauté another 5 minutes. Add zucchini, red potatoes, garbanzos, raisins, tomatoes, coriander, and cumin; stir well. Cover and simmer gently until the potatoes have cooked through (approximately 30 minutes). Let sit 15 minutes before serving, or prepare a day ahead and refrigerate. Prepare couscous. Reheat vegetable mixture. Place couscous on a platter, and spoon the vegetable mixture over it. Garnish with the reserved pepper strips. Sprinkle with slivered almonds. Serves: 10.

Nutritional Information:

Calories per serving: 170; protein: 4 grams; carbohydrate: 23 grams; fat: 8 grams; cholesterol: 0 milligrams.