1. In 3-quart nonstick saucepan, heat oil; add onions, carrots, celery, and zucchini and cook over high heat, stirring frequently, until onions are lightly browned, about 3 minutes. 2. Add 1 3/4 cups water, the chick-peas, currants, vegetable broth mix, paprika/substitute, cumin, and pepper. Reduce heat to low, cover, and let simmer until carrot is tender, about 10 minutes. 3. Remove 1/2 cup of broth from chick-pea mixture and pour into small saucepan. Cook broth over high heat until mixture comes to a boil; stir in couscous. Cover saucepan and remove from heat. Let stand for 5 minutes. 4. To serve, on serving platter arrange couscous; top with chick-pea mixture. NOTES : Entered to MasterCook by Ellen in Toronto, Canada. the vegetable broth is listed in weight watchers as 1 packet instant vegetable broth and seasoning mix. I will have to find a non-allergy substitute. For couscous, I will use Presidents Choice whole wheat couscous, measured dry from the package. Recipe by: Weight Watchers, Simply Light Cooking, p. 110 Posted to EAT-LF Digest by "Ellen Pickett"
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 30 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 7.5mg||0 %|
|Potassium 108.3mg||3 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 23.8g|
|Protein 3.9g||6 %|
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Calories per serving: 149
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