5 stalks fresh asparagus spears
2 medium carrots, cut in julienne strips (long, thin slices)
1 cup fresh snow peas, trimmed
3/4 cup zucchini, sliced diagonally
3 teaspoon reduced-calorie margarine
1/4 teaspoon curry powder
1/4 teaspoon dried thyme
1/4 teaspoon cinnamon, ground
2 cups water
1/4 teaspoon salt
1 1/4 cups couscous, uncooked

Snap off tough ends of asparagus and remove scales with a knife. Cut asparagus into 1-inch pieces and set aside. Arrange carrot in a vegetable steamer and steam for 3 minutes. Add asparagus and steam an additional 2 minutes. Add snow peas and zucchini and toss gently. Cover and steam all vegetables for 1-2 minutes or until crisp-tender. Transfer vegetables to a large bowl. Add 1 teaspoon margarine, curry powder, thyme and cinnamon to vegetables and toss well.

Combine water, the remaining 2 teaspoons margarine and salt in a medium saucepan and bring to a boil. Remove from heat and add couscous. Cover and let stand for 5 minutes or until couscous is tender and liquid is absorbed. Transfer couscous to a serving platter and top with vegetable mixture.

Makes 8 servings
Serving Size: 6 ounces