1 3/4 c Tomato juice

3 ts Curry powder

1 ts Garlic powder

1 ts Ground coriander

1 ts Salt

1/2 ts Ground ginger

1/2 ts Ground cumin

1/4 ts Ground red pepper

1 c Water

1 c Uncooked couscous

1 c Diagonally sliced carrots

-(about 3 medium) 1/2 c Dark seedless raisins

1 1/2 c Broccoli florets

1 Red bell pepper, cut into

-1" chunks (1 cup) 1 cn Chick peas, rinsed and

-drained (15 oz) In a 2-quart glass measure, stir together juice, curry powder, garlic powder, coriander, salt ginger, cumin and red pepper. Reserve 1 cup of mixture. Pour 3/4 cup mixture into a 1 1/2-quart casserole; add water. Cover with lid and microwave on high 3-5 minutes, or until boiling. Stir in couscous; cover and let stand 8 minutes. Add carrots and raisins to mixture remaining in glass measure. Cover with vented plastic wrap and microwave on high 4-6 minutes, or until crisp tender. Add broccoli and bell pepper. Microwave on high 3-5 minutes, or until crisp tender. Stir in peas; re-cover and microwave on high 2 minutes. Fluff couscous with a fork and arrange in the center of a large serving plate. Surround with vegetable mixture and serve immediately. Nutrient data per serving: 368 calories; 11 grams protein; 1.5 grams fat (3 percent total calories); 77 grams carbohydrates; 14 grams dietary fiber; no cholesterol; 1,234 milligrams sodium.