2 1/2 cups Vegetable Stock or chicken stock, or 2 cups canned chicken broth
mixed with 1/2 cup water
Salt and freshly ground pepper
In a large bowl, toss together the couscous, onion, celery, red and yellow peppers, zucchini, currants and parsley.
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.
One Serving Calories 218 kcal, Protein 7 gm, Carbohydrate 46 gm, Cholesterol 0, Total Fat .8 gm, Saturated Fat .1 gm.