Instructions: Bring the stock to a boil in a medium saucepan. Add the couscous, remove from the heat and cover tightly. Let sit for 5 minutes and fluff with a fork.

Heat the oil in a large skillet over medium heat, add the onions and garlic and saute until soft. Add the cumin and cook for 2 minutes.

Add the zucchini and carrots and cook until almost tender. Add the peas and cook for 2 minutes; add the tomatoes and remove from the heat. Season with salt and pepper to taste. Place the couscous into a large bowl and fold in the vegetable mixture and parsley.

Lightly grease a ring mold with neutral oil such as canola or a light olive oil. Pack the mold, gently banging to release air pockets.

Place serving platter over mold and invert.

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