2 tsp margarine
1 medium Spanish or Bermuda sweet onion,
cut into thin wedges
2 cups vegetable stock
1 tsp ground cumin
1 medium carrot, cut into matchsticks
1 large red bell pepper, cored, seeded and
cut into strips
1 large yellow bell pepper, cored, seeded,
and cut into strips
15-ounce can chickpeas, drained and rinsed
salt and freshly ground pepper to taste
1 medium zucchini, trimmed, quartered, and
cut into 1-inch pieces
8 ounces precooked couscous
3 tbsp minced cilantro or parsley |