Golden Vegetable Cous Cous
A warm, light dinner salad with plenty of veggies.


2 tablespoons olive oil
2 zucchini -- cubed
2 yellow squash -- cubed
1 red and one yellow bell pepper -- cut into 1" squares
1 carrot -- sliced
1/2 onion -- chopped
2 cloves garlic -- minced
1/2 teaspoon ground cumin
1/2 teaspoon curry powder (When we made this dish, we had no curry powder, so we made it with nutmeg and cinnamon instead. It was great!)
1/4 teaspoon dried red pepper flakes
freshly ground pepper to taste
salt to taste
3 cups instant cooked couscous (we did one box but if you do this you should increase the number of spices appropriately.)
1/2 cup vegetable broth
1/4 cup fresh parsley


Heat oil in a large skillet and saute zucchini, squash, red bell pepper, carrots, onion, and garlic for 5 minutes over medium heat.
Stir in spices and cook 5 more minutes.
Add couscous and broth and cook 5 additional minutes.
Garnish with parsley.