A healthy Moroccan dish. The array of vegetables mixed with seasonings on top of couscous provides ample nutrients and delicious flavour. I have successfully substituted rice for couscous. Recipe from "Power Eating".
In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
Stir in tomato and parsley.
In separate bowl pour 1 cup boiling water over couscous.
Cover and let stand 5 minutes; fluff with a fork.
If you are having rice, cook according to directions.
NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.