Instructions: 1. Place broth and 3/4 tsp salt in large saucepan; bring to boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Uncover, fluff with fork and set aside.

2. Meanwhile, saute carrots, bell peppers, red onion, zucchini and garlic in large heavy pot over medium-low heat; cook, stirring for 5 minutes.

3. Stir in beans, cumin, curry, and red-pepper flakes. Season with salt and pepper. Fold in reserved couscous and parsley.

MY NOTES: Eliminated salt in couscous because broth has more than enough.

Eliminated salt and pepper at end because red-pepper and curry made it spicy enough for me. Used about 1/4 cup dried parsley in place of fresh.

Make couscous in smallish pot (about 4 cupper is enough). Saute veggies in Dutch-oven sized pot so that you have room to fold in the couscous. My biggest frying pan was too small to maneuver.

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