Algerian Couscous with Red Beans and Veggies

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 small red bell pepper, cut lengthwise into 2 x ¼-inch strips
• 1 small zucchini, halved lengthwise, diagonally sliced
• 1 medium carrot, diagonally sliced
• 1 medium rib of celery, cut crosswise into thin slices
• 1 teaspoon minced garlic
• 2 15.5-ounce cans no-salt-added dark red kidney beans, drained and rinsed
• 1 cup fat-free, low-sodium vegetable broth
• 1 small sweet potato, peeled, cut into 1-inch cubes
• 1 large tomato, diced
• 1 teaspoon dried thyme, crumbled
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon salt
• ⅛ teaspoon cayenne
• 1 cup uncooked whole wheat couscous
• ¼ cup minced fresh parsley