1 can vegetable broth
1 cup of plain couscous
1 medium carrot , grated
1 small yellow summer squash, slice and cut in half
1 small zucchini, sliced and cut in half
1/2 cup finely chopped red onion
2 garlic cloves, pressed
2 tsp. olive oil
1 can garbanzo beans, drained and rinsed
1/3 cup golden raisins (optional)
1/2 tsp each of curry powder, ground cumin and salt
1/4 tsp red pepper flakes

Bring broth to a boil, add couscous. Cover and remove from heat. Let stand 5 minutes. Heat oil over medium-high heat in a large skillet until hot. Add vegetables and garlic, cook for 5-6 minutes, stirring occasionally until vegetables are crisp/tender. Stir in the remaining ingredients and mix thoroughly. Add couscous, mix together, continuing to cook over medium-low heat for 1-2 more minutes. Serve immediately or chilled.