Recipe Friday: Curried Vegetable Couscous

I got this recipe from a friend.  It tried it this week and LOVED it!  The recipe say you can stuff red bell peppers with this couscous, which is what I did, but it's also great alone as a side.  If you want to stuff peppers, cut off the top and derib the peppers.  Steam them for about 8 minutes, or until tender crisp.

Curried Vegetable Couscous

1 can vegetable broth
1 C plain couscous
1 medium carrot, grated
1 small yellow summer squash sliced and cut in half
1 small zucchini sliced and cut in half
1/1 C finely chopped red onion
2 garlic cloves, pressed
2 tsp olive oil
1 can garbanzo beans
1/3 C golden raisins (I used dried cranberries)
1/2 tsp each of curry powder, ground cumin and salt
1/4 tsp red pepper flakes

1. In small saucepan bring vegetable broth to a boil and add the couscous.  Cover and remove from heat.  Let stand 5 minutes.

2. In a large skillet, heat oil over medium heat until hot.  Add vegetables, cook 5-6 minutes, stirring occasionally or until vegetables are tender crisp.  Stir in garbanzo beans, raisins, curry powder, cumin salt and red pepper flakes.  Add in couscous.  Continue cooking until heated through, 1-2 minutes.  Spoon into bell peppers.