Spiced Garbanzo Couscous with Grilled Vegetables

2           large yellow squash, cut lengthwise into 3/8-inch-thick slices
1           large eggplant, cut crosswise into 3/8-inch-thick slices
1/4        cup olive oil
1/4        teaspoon salt
1/4        teaspoon black pepper
1           small zucchini, diced
1 1/2     cups chicken broth or water
1            tablespoon butter or margarine
1/2        teaspoon ground cumin
1           cup quick-cooking couscous
3           tablespoons golden raisins
1           can (15 oz.) garbanzo beans, drained
1/4        cup blanched slivered almonds, toasted
1            tablespoon finely chopped cilantro
1            tablespoon finely chopped mint

Preheat broiler.

Brush both sides of squash and eggplant with oil. Broil vegetables about 3 inches from heat source for 8-12 minutes, or until tender and lightly browned, turning once. Arrange vegetables around rim of serving platter; sprinkle with salt and pepper.

In a saucepan over medium-high heat, combine zucchini, broth, butter and cumin; bring to a boil. Stir in couscous and raisins; remove from heat. Cover; let stand 5 minutes.

Add garbanzos, almonds, cilantro and mint to couscous mixture; toss with a fork until fluffy, then spoon in center of platter with grilled vegetables.

Variation: Cut two boneless, skinless, chicken breast halves into 1/2-inch cubes; add to broth. Cover and simmer 3 minutes or until chicken is cooked. Stir in zucchini, butter and cumin. Continue as directed. Serves 4.

Nutritional Information per Serving:
Calories 648, Protein 23 g, Carbohydrates 89 g, Fat 25 g, Calories from fat 34%, Cholesterol 8 g, Fiber 16 g, Folate 264 mcg, Sodium 731 mg