This is a great dish for a picnic or a day at the office.
It travels well and is a snap to make the night before. It can be
served at any temperature.
25 minutes to prepare
2 tablespoons olive oil
1/2 cup diced yellow summer squash
1/2 cup diced zucchini
1/2 cup diced red onion
1 clove garlic,
1 15 ounce can garbanzo beans
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/4 cup chopped fresh parsley
couscous according to package instructions. Heat the oil in a large
skillet, and sauté the squash, zucchini, red onion, and garlic for 5
minutes. Stir in the garbanzo beans and spices. Then gently stir in
the cooked couscous.
Cook until hot, about 8 minutes. Garnish with the parsley before
Your question and comments are welcome