INGREDIENTS
1 1/4 cups
israeli couscous
1 3/4 cups
stock
2 Ts
olive oil
1 cup
summer squash
1 cup
zucchini
1/2 cup
onion
1 clove
garlic
1 cup
chickpeas
1/2 tsp
ground cumin
1/2 tsp
curry powder
1/4 tsp
pepper flakes
1/2 tsp
coarse salt
1 serving
pepper
1/4 cup
parsley