Directions

1. In a medium saucepan bring 4 cups of the broth to boiling. Add carrots and squash. Reduce heat; cook 15 minutes. Add green beans and bell pepper. Cook 5 minutes more or until vegetables are crisp-tender; drain and set aside.
2. Cook couscous in remaining 1 1/2 cups broth according to package directions. Transfer to a large bowl. Add cooked vegetables, chickpeas, lemon peel, and salt and pepper to taste; mix gently. Toss with raisins and parsley, if desired, and serve.