- In a medium saucepan bring 4 cups of the broth to boiling. Add carrots and squash. Reduce heat; cook 15 minutes. Add green beans and bell pepper. Cook 5 minutes more or until vegetables are crisp-tender; drain and set aside.
- Cook couscous in remaining 1 1/2 cups broth according to package directions. Transfer to a large bowl. Add cooked vegetables, chickpeas, lemon peel, and salt and pepper to taste; mix gently. Toss with raisins and parsley, if desired, and serve.
View all nutritional information
Calories 141, Calories Fat 8, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 303mg, Carbohydrate 27g, Protein 5g
|Calories (fat) extra||6|
|Total Fat (extra)||2|
|Vitamin A (extra)||127|
|Vitamin C (extra)||24|