Bring the stock to a boil in a medium saucepan. Add the couscous, remove from the heat and cover tightly. Let sit for 5 minutes and fluff with a fork. Heat the oil in a large skillet over medium heat, add the onions and garlic and saute until soft. Add the cumin and cook for 2 minutes. Add the zucchini and carrots and cook until almost tender. Add the peas and cook for 2 minutes; add the tomatoes and remove from the heat. Season with salt and pepper to taste. Place the couscous into a large bowl and fold in the vegetable mixture and parsley. Lightly grease a ring mold with neutral oil such as canola or a light olive oil. Pack the mold, gently banging to release air pockets. Place serving platter over mold and invert. ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (674g)|
|Recipe Makes: 4|
|Calories from Fat: 70 (11%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 7.2mg||2 %|
|Sodium 400.5mg||14 %|
|Potassium 1255.7mg||33 %|
|Total Carbohydrate 115.3g||34 %|
|Dietary Fiber 9.9g||39 %|
|Sugars, other 105.4g|
|Protein 25.6g||37 %|
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Calories per serving: 635
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