Greek Vegetable Couscous

Ingredients

• 0.3 teaspoon pepper black
• 15 ounce garbanzo beans drained canned (chick-peas)
• 2 cups couscous uncooked
• 0.3 cup parsley fresh chopped
• 2 cloves garlic minced
• 0.5 teaspoon ground cumin 
• 0.3 cup olives ripe sliced
• 0.5 teaspoon ground oregano 
• 1 cup purple onion chopped
• 0.5 teaspoon pepper dried red crushed
• 1 cup tomatoes peeled seeded chopped
• 1.5 cups basil- and tomato-flavoredfeta cheese crumbled
• 0.5 cup vegetable broth undiluted canned
• 1.5 cups water 
• 1.5 cups zucchini chopped

Equipment

• frying pan
• sauce pan

Directions

1. Combine water and broth in a medium saucepan; bring to a boil.
2. Remove from heat.
3. Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
4. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
5. Add garlic; saute 1 minute.
6. Add zucchini, tomato, and onion, and saute 2 to 3 minutes or until onion is tender.
7. Add garbanzo beans and next 4 ingredients; stir well.
8. Add couscous; cook 3 minutes or until thoroughly heated. Top with cheese, olives, and parsley.