"A light and nutritious medley of vegetables served over couscous." 1 tbsp. chicken flavored bouillon granules 1 tsp. garlic powder 1/2 tsp. ginger 1/2 tsp. cumin 1/2 tsp. cinnamon 1/4 tsp. black ground pepper 1 med. onion, sliced 1 (14 1/2 oz.) can whole tomatoes with juice, chopped 1 celery stalk, chopped 2 med. carrots, sliced 1 lg. sweet potato, peeled and cubed 1 (15 oz.) can garbanzo beans, drained 10.5 oz. firm tofu, cubed

In a large Dutch oven, combine water, bouillon granules, garlic powder, ginger, cumin, cinnamon, pepper, onion, and tomatoes with juice. Bring mixture to a boil; reduce heat and simmer, uncovered, 10 minutes. Add celery, carrots, and sweet potatoes; cook 10 minutes. Add garbanzo beans and tofu; continue to cook, uncovered, for 5 minutes or until carrots and sweet potatoes are tender. Remove from heat.

Prepare couscous according to package directions for 6 servings. To serve, place 1/2 cup couscous in each individual serving bowl; spoon 1 cup vegetable mixture over each serving.