3 tablespoon vegetable oil
1 med yellow bell pepper, chopped
1 med zucchini, sliced
1/2 cup thinly sliced Bermuda onion
8 each asparagus stalks
1 cup whole wheat couscous
4 servings
In a medium skillet, heat 1 tablespoon oil over moderate heat. Add pepper, zucchini, onion and asparagus and sauté, stirring, for 5 minutes or until crisp-tender.
In a medium saucepan, bring 1-1/4 cups water to a boil. Add remaining oil and couscous. Cover, remove from heat and let stand 5 minutes. Spoon couscous onto a serving platter and arrange vegetables on top.