1 1/2 c. water
1/2 c. vegetable broth
2 c. couscous
2 garlic cloves, minced
1 1/2 c. zucchini, chopped
1 c. tomato, chopped
1 c. purple onion, chopped
1 (15 oz.) can Garbanzo beans, drained
1/2 tsp. ground cumin
1/2 tsp. ground oregano
1/2 tsp. red pepper
1/4 tsp. black pepper
1 1/2 c. Feta cheese, crumbled
1/4 c. black olives, sliced
1/4 c. parsley, chopped

Combine water and broth; bring to a boil. Remove from heat; add couscous. Cover and let stand until liquid is absorbed (about 5 minutes). Coat skillet with cooking spray; place over medium-high heat. Add garlic and sauté 1 minute. Add zucchini, tomatoes, and onion. Sauté 2 minutes. Add garbanzo beans and next 4 ingredients. Cook until heated. Top with cheese, olives and parsley.

Note: Save vegetable cooking liquid for cooking dry pastas and grains.

Yield: 7 servings (1 1/2 c. servings).