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.

Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.

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