Garbanzo Beans and Vegetables over Couscous

1 T. olive oil
1 med onion, sliced
2 cloves garlic, crushed
2 c. sliced carrots
1 t. ground coriander
1 t vegetable or ckn bouillon granules
½ t. salt
¼ t. tumeric
⅛ t. ground red pepper (cayenne)
2 med zucchini, sliced
1 can (15 oz) garbanzo beans, undrained

Heat oil in 3 qt. saucepan over med-high heat. Saute onion and garlic 3 min. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 12-15 min or until vegetables are crisp-tender. Serve over couscous.

Couscous

1 ¾ c. water
⅓ c. raisins
2 T. butter
¼ t. salt
¾ c. uncooked quick-cooking couscous

Heat water, raisins, butter and salt to boiling in 1 qt saucepan. Stir in couscous; cover. Remove from heat and let stand 5 minutes.

This is one of my 'go to' dishes when I'm looking for something quick and easy. And it's super cheap since it's so middle eastern friendly. We usually have leftovers of the topping but not the couscous so you families of 4 could double the couscous to have enough.