Braised Vegetables With Couscous - cooking recipe

Ingredients

4 tsp. vegetable oil
2 c. sliced onions
1 c. sliced carrots
1 c. sliced celery
1 c. sliced zucchini
1 lb. rinsed, drained, canned chickpeas
1 sq. Knox vegetable bouillon
1/2 tsp. cumin
4 oz. uncooked couscous

Preparation

In nonstick Dutch oven, heat oil.
Add onions, carrots, celery and zucchini.
Cook over high heat, stirring frequently until onions are lightly browned.
Add 3 cups water, chickpeas, bouillon, cumin and dash of pepper.
Reduce heat to low.
Cover and simmer 10 minutes or until carrots are tender.