Curried Vegetable Stew with Couscous

In a medium bowl, combine broth, garlic, lemon juice, and curry powder. Set aside. [Not really necessary to do this ahead.] In a large nonstick skillet, heat oil over medium-high heat. Add onion, and saute until softened and starting to brown, about 4 min. [Get the broth, etc., ready now.] Add the vegetables, chickpeas, and raisins, stir the mixture gently with a wooden spoon. Pour broth mixture over the vegetables. Cover, and bring just to a boil. Reduce heat, and simmer, covered, until veggies are tender, about 6-8 min. Season with S&P. Meanwhile, in a small saucepan, bring water to a boil. Sprinkle in couscous; cover; remove from heat; and let stand about 5 min, or until water is absorbed. Fluff couscous with a fork and divide onto serving plates. Spoon curried veggies over the top, and sprinkle with smoked almonds. Serves 4. Per serving: 333 cal, 23% from fat / 8g otal fat / 1g sat fat / 0mg chol / 14g prot / 53g carb / 665mg sodium / 10g fiber Serve with ... Sliced Plum Tomatoes with Fat-Free Ranch Dressing Whole-Wheat Pita Bread Pineapple-Orange Compote Pineapple-Orange Compote: In a large bowl, combine 2 cups fresh pineapple chunks, 1/3 cup orange juice, and dark-brown sugar to taste. Refrigerate. Sprinkle with flaked coconut, if desired, before serving. Serves 4 Recipe by: Walking Mag - Mar/Apr96 Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM> on Feb 23, 1998