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Christian Vegetarian Association Presents:
Take Heart!
Spicy Vegetable Couscous

This is a great dish for a picnic or a day at the office. It travels well and is a snap to make the night before. It can be served at any temperature.
Four servings

25 minutes to prepare

2 tablespoons olive oil
1/2 cup diced yellow summer squash
1/2 cup diced zucchini
1/2 cup diced red onion
1 clove garlic, minced
1 15 ounce can garbanzo beans
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
Freshly ground black pepper, to taste
3 cups cooked couscous
1/4 cup chopped fresh parsley
Cook couscous according to package instructions. Heat the oil in a large skillet, and sauté the squash, zucchini, red onion, and garlic for 5 minutes. Stir in the garbanzo beans and spices. Then gently stir in the cooked couscous.

Cook until hot, about 8 minutes. Garnish with the parsley before serving.

Your question and comments are welcome

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