Ingredients: 1 box (5.6 ounces) couscous (Moroccan pasta) with toasted pine nuts 1/3 cup dark seedless raisins 1 tablespoon olive oil 1 medium zucchini (about 10 ounces), cut lengthwise in half, then crosswise into 1/2-inch pieces 1 garlic clove, crushed with garlic press 3/4 teaspoon ground cumin 3/4 teaspoon ground coriander 1/8 teaspoon ground red pepper (cayenne) 2 cans (15 to 19 ounces each) garbanzo beans, rinsed and drained 1/2 cup salad olives, drained, or chopped pimiento-stuffed olives parsley sprigs for garnish Time: 15 min Directions:1. Prepare couscous as label directs except add raisins to cooking water. 2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add zucchini and cook 5 minutes, stirring occasionally. Add garlic, cumin, coriander, and pepper, and cook 30 seconds, stirring. Add beans, olives, and 1/4 cup water, and cook 5 minutes to heat through, stirring often. 3. Add cooked couscous to bean mixture and toss gently. Spoon into serving bowl; garnish with parsley sprigs. |