3 tb Vegetable oil
1 md Yellow bell pepper, chopped
1 md Zucchini, sliced
1/2 c  Thinly sliced Bermuda onion
8    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.