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Vegetable-Studded Couscous

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  1. 1 1/2 cups couscous (about 10 ounces)
  2. 1 medium red onion, finely chopped
  3. 1/3 cup finely chopped celery
  4. 1/3 cup finely chopped red bell pepper
  5. 1/3 cup finely chopped yellow bell pepper
  6. 1/3 cup finely chopped zucchini
  7. 1/3 cup dried currants
  8. 1/2 cup finely chopped fresh flat-leaf parsley
  9. 2 1/2 cups Vegetable Stock or chicken stock, or 2 cups canned chicken broth mixed with 1/2 cup water
  10. Salt and freshly ground pepper
  1. In a large bowl, toss together the couscous, onion, celery, red and yellow peppers, zucchini, currants and parsley.
  2. In a small saucepan, bring the Vegetable Stock to a boil. Pour the stock over the couscous, tossing with a spatula to evenly combine. Cover and let stand until the liquid is absorbed, about 10 minutes. Season with salt and pepper; serve warm or at room temperature.
Notes One Serving Calories 218 kcal, Protein 7 gm, Carbohydrate 46 gm, Cholesterol 0, Total Fat .8 gm, Saturated Fat .1 gm.
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