Instructions: Spray the bottom of a large pot with cooking oil spray. Add the onions and wilt them, stirring over low heat for 10 minutes, adding the garlic during the last 2 minutes. To keep from sticking, keep stirring; if needed, add a tablespoon of water or wine at a time to prevent sticking. Add saffron, stir and continue cooking for 1 minute.

Stir in the peppers and squash; cook covered over low heat, stirring occasionally, for 15 minutes.

Add the tomatoes, chick peas, broth, honey, curry powder, cumin and red-pepper flakes. Bring to a boil, reduce the heat to medium-low and cook, covered, until the squash is tender, about 15 minutes

Uncover, season with salt and pepper, and cook 10 minutes more over medium heat. Fold in the parsley. Serve in bowls over couscous, if desired.

Serves
6.

Note: The couscous isnt necessary, but it adds a nice texture.

appeared originally in Parade Magazine; Ive adapted it slightly to make it fat free.

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