Instructions: Cook couscous according to package directions.

Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onions and cook, stirring often, 4 minutes. Stir in curry powder, cinnamon and garlic, and cook 1 minute.

Add zucchini, beans, tomatoes, corn and 1 cup water, and simmer, stirring occasionally, 10 minutes. If mixture is too dry, add more water as needed. Season with salt, pepper and cilantro.

Fluff couscous with fork, and spoon into serving dish. Top with vegetable mixture and serve hot.

This recipe yields 4 to 6 servings.

Comments: This Moroccan-inspired dinner is delicious served with chopped tomatoes, drizzled with a fruity olive oil, balsamic vinegar and salt and freshly ground pepper. Serve fruit sorbet for dessert.

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