Vegetable-Studded Couscous

• 1 1/2 cups couscous (about 10 ounces)
• 1 medium red onion, finely chopped
• 1/3 cup finely chopped celery
• 1/3 cup finely chopped red bell pepper
• 1/3 cup finely chopped yellow bell pepper
• 1/3 cup finely chopped zucchini
• 1/3 cup dried currants
• 1/2 cup finely chopped fresh flat-leaf parsley
• 2 1/2 cups Vegetable Stock or chicken stock, or 2 cups canned chicken broth mixed with 1/2 cup water
• Salt and freshly ground pepper

1. In a large bowl, toss together the couscous, onion, celery, red and yellow peppers, zucchini, currants and parsley.
2. In a small saucepan, bring the Vegetable Stock to a boil.
3. Pour the stock over the couscous, tossing with a spatula to evenly combine.
4. Cover and let stand until the liquid is absorbed, about 10 minutes.
5. Season with salt and pepper; serve warm or at room temperature.

couscous, red onion, celery, red bell pepper, yellow bell pepper, zucchini, currants, parsley, vegetable, salt

Taken from www.foodandwine.com/recipes/vegetable-studded-couscous (may not work)