Couscous-Vegetable Medley

Ingredients
1 cup vegetable broth
1 small onion
2 medium carrot
1 can crushed tomatoes, low sodium
1 tsp. cayenne pepper
1 tsp. cumin
1 can chickpeas (garbanzo beans) low sodium, rinsed and drained
3 fresh small zucchini
1 bell pepper, green or red
4 tbsp. raisins
1 c. dry couscous
1/2 c. water
4 tbsp. sliced almonds

Directions:
Rinse and chop onion, carrot, bell pepper and zucchini,into bite-sized pieces, set aside. Place all the vegetables except zucchini and bell pepper in medium saucepan with canned tomatoes and half the broth. Bring to a boil, reduce heat, cover and simmer for about 8-10 minutes, or until vegetables are tender (add more water if necessary). Add chickpeas, zucchini, bell pepper, raisins and spices; continue to simmer for another 5-6 minutes. In another saucepan, bring remaining broth and water to a boil. Stir in couscous, remove from heat, cover and allow to stand for about 5 minutes; stir in almonds and fluff with fork. Serve