3 tb Vegetable oil
1 md Yellow bell pepper, chopped
1 md Zucchini, sliced
1/2 c Thinly sliced Bermuda onion
8 ea Asparagus stalks
1 c Whole wheat couscous
In a medium skillet, heat 1 tablespoon oil over moderate heat. Add pepper, zucchini, onion and asparagus and saute, 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.