Instructions: Heat oil over high heat in large saucepan. Add onion and cook until slightly softened, about 3 minutes.

Lower heat to medium and add mustard greens, currants, squash, black-eyed peas, coriander, cumin, cayenne, salt, vegetable broth, water and couscous. Cover and simmer over medium low heat until vegetables are tender, about 15 minutes.

Sprinkle chopped peanuts over top before serving.

This recipe yields 4 servings.

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