Instructions: Preheat oven to 350 degrees. Bring broth to a boil in a medium saucepan.

Remove from heat and add couscous; stir or whisk until mixture is thick, about 5 minutes. Spoon couscous into 2-quart casserole dish sprayed with nonstick coating. Push and flatten couscous up the sides to within 1/2 inch of the rim.

In a saucepan over medium-low heat, bring tomatoes to a simmer; add remaining ingredients (except couscous). Cover and simmer 5 minutes or until vegetables are crisp-tender. Spoon vegetables gently onto couscous, cover with aluminum foil and bake 45 minutes.

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