Couscous Vegetable Medley

1/3 Cup Vegetable Broth

1/3 Small Onion

½ Medium Carrot

½ Cup Canned, Crushed Tomatoes, Low Sodium

¼ Tsp. Cayenne Pepper

¼ Tsp. Cumin

1 Cup Chickpeas (Garbanzo Beans) Canned, Low Sodium, Rinsed
and Drained

1 Fresh Small Zucchini

1/3 Green Bell Pepper

2 Tbsp. Raisins

4 ½ Tbsp. Water

1 ½ Tbsp. Sliced Almonds


Rinse and chop onion, carrot, bell pepper and zucchini, into bite-sized pieces, set aside. Place all the vegetables except zucchini and bell pepper in medium saucepan with canned tomatoes and half the broth. Bring to a boil, reduce heat, cover and simmer for about 8-10 minutes, or until vegetables are tender (add more water if necessary). Add chickpeas, zucchini, bell pepper, raisins and spices; continue to simmer for another 5-6 minutes. In another saucepan, bring remaining broth and water to a boil. Stir in couscous, remove from heat, cover and allow to stand for about 5 minutes; stir in almonds and fluff with fork. Serve couscous topped with vegetables.