Garden Vegetable Couscous

Source: More Choices

• 1 lg onion, cut into thin wedges
• 2 cloves garlic, minced
• 2 cups carrots, thinly sliced
• 1 tsp olive oil
• 1 tsp basil
• 1/2 -1 tsp ground cumin
• 1/4 tsp salt
• 2 med zucchini, quartered and cut into 1/2" pieces
• 15 oz garbanzo beans
• 14 1/2 oz whole tomatoes, crushed
• 1 1/2 cups water
• 2 tsp Chicken Seasoning
• 1 cup couscous

Cook onion and garlic in hot oil in a large saucepan over medium-low heat till crisp-tender. Stir in carrots, 1/2 cup water, basil, cumin, and salt; bring to boil. Reduce heat, cover, and simmer for 10 minutes.

Stir in zucchini, garbanzo beans, and tomatoes. Cover and cook for 2 min. Stir in tomato mixture. Cook.

In separate saucepan, add chicken seasoning to 1 1/2 cup water and bring to a boil. Add couscous; cover and let stand for minutes. Fluff with a fork. Serve vegetable mixture over hot couscous.