In a large bowl, toss together the couscous, onion, celery, red and yellow peppers, zucchini, currants and parsley. In a small saucepan, bring the vegetable stock to a boil. Pour the stock over the couscous, tossing with a spatula to evenly combine. Cover and let stand until the liquid is absorbed, about 10 minutes. Season with salt and pepper; serve warm or at room temperature. Per serving: 280 Calories; 2g Fat (7% calories from fat); 9g Protein; 56g Carbohydrate; 1mg Cholesterol; 703mg Sodium Recipe by: Food and Wine, February 1997
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 423.7mg||15 %|
|Potassium 164.3mg||4 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 47.2g|
|Protein 7.5g||11 %|
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Calories per serving: 238
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