Instructions: In a medium bowl, combine broth, garlic, lemon juice, and curry powder. Set aside. [Not really necessary to do this ahead.]

In a large nonstick skillet, heat oil over medium-high heat. Add onion, and saute until softened and starting to brown, about 4 min. [Get the broth, etc., ready now.] Add the vegetables, chickpeas, and raisins, stir the mixture gently with a wooden spoon. Pour broth mixture over the vegetables.

Cover, and bring just to a boil. Reduce heat, and simmer, covered, until veggies are tender, about 6-8 min. Season with S&P.

Meanwhile, in a small saucepan, bring water to a boil. Sprinkle in couscous; cover; remove from heat; and let stand about 5 min, or until water is absorbed. Fluff couscous with a fork and divide onto serving plates. Spoon curried veggies over the top, and sprinkle with smoked almonds.

Serves 4.

Serve with ... Sliced Plum Tomatoes with Fat-Free Ranch Dressing Whole-Wheat Pita Bread Pineapple-Orange Compote

Pineapple-Orange Compote: In a large bowl, combine 2 cups fresh pineapple chunks, 1/3 cup orange juice, and dark-brown sugar to taste. Refrigerate.

Sprinkle with flaked coconut, if desired, before serving.

Serves 4

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