Greek Vegetable Couscous

• 1 1/2 cups water
• 1/2 cup canned vegetable broth, undiluted
• 2 cups couscous, uncooked
• Olive oil-flavored vegetable cooking spray
• 2 cloves garlic, minced
• 1 1/2 cups chopped zucchini
• 1 cup peeled, seeded, and chopped tomato
• 1 cup chopped purple onion
• 1 (15-ounce) can garbanzo beans (chick-peas), drained
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1/2 teaspoon dried crushed red pepper
• 1/4 teaspoon black pepper
• 1 1/2 cups crumbled basil- and tomato-flavoredfeta cheese
• 1/4 cup sliced ripe olives
• 1/4 cup chopped fresh parsley

1. Combine water and broth in a medium saucepan; bring to a boil. Remove from heat. Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add garlic; saute 1 minute. Add zucchini, tomato, and onion, and saute 2 to 3 minutes or until onion is tender. Add garbanzo beans and next 4 ingredients; stir well. Add couscous; cook 3 minutes or until thoroughly heated. Top with cheese, olives, and parsley.

water, vegetable broth, couscous, olive oil, garlic, zucchini, tomato, purple onion, garbanzo beans, ground cumin, ground oregano, red pepper, black pepper, tomatoflavoredfeta cheese, olives, parsley

Taken from www.myrecipes.com/recipe/greek-vegetable-couscous (may not work)