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2 cans (14 1/2 oz.) vegetable broth or water
4 small red potatoes, peeled and quartered
4 medium carrots, cut into 1 1/2 inch slices
1 Tbsp. margarine
1 large onion, chopped
2 cloves garlic, minced
1 tsp. ground ginger
1/2 tsp. ground cinnamon
3 Tbsp. flour
2 cups fresh green beans, halved
1 large sweet red pepper, cut into 1 inch pieces
3 Tbsp. raisins (optional)
2 small zucchini, cut in 1/2 inch pieces
1/4 cup chopped parsley
1 cup uncooked couscous
1 Tbsp. sliced almond toasted
1/2 tsp. salt divided
Vegetable cooking spray

Combine first 3 ingredients in a large saucepan and bring to a boil.
Cover. Reduce heat to simmer and cook for approximately 15
minutes until tender. Remove vegetables with slotted spoon and
keep warm. Reserve 3 cups broth and set aside.

Coat a large skillet with spray and add margarine. Sauté onion for 5
minutes. Add garlic and cook another 30 seconds. Gradually add 1
1/2 cups reserved broth and cook 2 minutes. Add the beans, red
pepper and raisins. Bring to a boil. Add zucchini and the
reserved first 3 ingredients. Cook 5 minutes and add 1/4 tsp. salt
and pepper. Stir well.

In a medium pan bring the remaining 1 1/2 cups broth with 1/4 tsp.
salt to a boil. Stir in couscous. Cover and remove from heat and
let stand 5 minutes. Fluff couscous with a fork. Place servings
of couscous in a plate and spoon vegetable mixture on top. Sprinkle
with almonds and serve.

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