Veggie-Topped Couscous - cooking recipe

Ingredients

1 large onion, cut into thin wedges
2 cloves garlic, minced
1 tsp. olive oil or cooking oil
2 c. thinly sliced carrots
1/2 c. water
1 tsp. dried basil, crushed
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. ground red pepper (optional)
2 medium zucchini, quartered lengthwise and cut into 1/2-inch pieces (2 1/2 c.)
1 (15 oz.) can garbanzo beans, rinsed and drained
1 (14 1/2 oz.) can reduced sodium stewed tomatoes
2 Tbsp. water
2 tsp. cornstarch
2 c. reduced sodium chicken broth
1 c. couscous
1/4 c. chopped unsalted dry roasted peanuts

Preparation

In a large saucepan, cook onion and garlic in hot oil over medium-low heat until crisp-tender.
Stir in carrots, 1/2 cup water, basil, cumin, salt and, if desired, red pepper.
Bring to boiling.
Reduce heat.
Cover and simmer for 10 minutes.
Stir in zucchini, garbanzo beans and tomatoes.
Cover and cook for 2 minutes.
Stir together 2 tablespoons water and cornstarch.
Stir into tomato mixture.
Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.