Instructions: In a large bowl, toss together the couscous, onion, celery, red and yellow peppers, zucchini, currants and parsley.

In a small saucepan, bring the vegetable stock to a boil. Pour the stock over the couscous, tossing with a spatula to evenly combine. Cover and let stand until the liquid is absorbed, about 10 minutes. Season with salt and pepper; serve warm or at room temperature.

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