Orange Tinted Cous Cous

Orange-tinted Couscous
Prep Time: 30 minutes
Serves: 6

Ingredients:
1 small onion, finely chopped
3 cloves minced garlic
¼ cup olive oil
2 zuchini, coarsely chopped
3 large carrots, coarsely chopped.
5-6 large tomato, chopped or 1 can chopped tomatoes
1 can (15 to 16 oz.) garbanzo beans, rinsed and drained
½ cup raisins or currants
¼ cup balsamic vinegar
½ cup sherry
1/4 t pepper
1/8 t cayenne pepper
½ cup chopped fresh parsley
Zest of 1 orange
3 cups vegetable or chicken stock
1-2 t salt to taste
2 cups uncooked couscous

Instructions:
Saute onions and garlic in oil. Add zucchini, tomatoes, beans, raisins, vinegar, sherry,pepper, cayenne pepper, parsley, orange zest, and, and cook for 3 minutes. Add stock and salt and cook until boiling. Stir in couscous and remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. Stir gently. Garnish with fresh parsley springs and orange slices.

NOTE: If you do not have stock, add 1/2 water and 1/2 broth, and omit the salt.