Recipe: Gingered Veggie Couscous (using peppers, onion and zucchini)

GINGERED VEGGIE COUSCOUS

"Gently flavored with ginger and soy sauce, this meatless entree or hearty side dish features the quick-cooking pasta, couscous. Dried cherries definitely make this dish special."

FOR THE VEGETABLES:
3 teaspoons olive oil, divided use
1 medium sweet onion, thinly sliced into rings
2 bell peppers (1 red, 1 yellow), cut into thin strips
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
2 tablespoons minced fresh ginger root
1 1/2 teaspoons low sodium soy sauce
FOR THE COUSCOUS:
1 1/4 cups water
1/2 cup chopped dried cherries
2 tablespoons lemon juice
1 cup couscous

TO PREPARE THE VEGETABLES:
In large non-stick skillet over medium-high heat, heat 2 teaspoons of the oil. Add onion; cook for 2 minutes, stirring frequently.

Add peppers, zucchini, squash, ginger, and soy sauce; cook, stirring frequently, for 5 to 6 minutes or until vegetables are just tender.

TO PREPARE THE COUSCOUS:
Meanwhile, in 2-quart saucepan, bring the 1 1/4 water, cherries, and lemon juice to a boil. Stir in couscous and remaining 1 teaspoon of oil. Remove from heat. Cover and let stand for 5 minutes or until couscous is soft.

TO SERVE:
Fluff couscous with fork and place in large bowl. Toss vegetables

Makes 6 servings
From: Recipelink.com
Source: Recipe magazine: Everybody Cooks, Dierbergs Family Markets, March 1996