Curried Indonesian Vegetables over Israeli Couscous

2¼ cup Israeli couscous (see note)1 tablespoon olive oil1 cup already cut broccoli florets1 cup already sliced fresh mushrooms1 medium green bell pepper (1 cup strips)1 cup already shredded red cabbage1 cup already shredded carrots 2 cups chopped onions1 tablespoon curry powder1 teaspoon ground cumin2 teaspoons bottled minced garlic1 teaspoon bottled chopped ginger2 cans (141/2 ounces each) diced tomatoes3 tablespoons peanut butterPrepare the couscous according to package directions.Meanwhile, heat the oil on medium in a 41/2-quart Dutch oven or soup pot. Add the broccoli and mushrooms, and cook, stirring occasionally, while cutting the bell pepper into thin strips. Add the pepper, cabbage, carrots and onions. Raise heat to medium-high, and stir occasionally.Stir in the curry powder, cumin, garlic and ginger. Stir in the tomatoes and their juices. Raise heat to high, cover the pot, and bring it to a boil. Uncover the pot, and boil for three more minutes to blend flavors, stirring from time to time. Reduce heat to low, and stir in the peanut butter, blending well. Serve at once over the hot couscous.Serves four as a main dish; six as a side.Cook's note: Israeli couscous is available in specialty markets and most large supermarkets. Whole-wheat Israeli couscous also is available. Regular couscous or rice can be substituted.Nutrition values per serving (main dish): 415 calories (24 percent from fat), 12 g fat (2 g saturated), 68 g carbohydrates, 12 g protein, 0 cholesterol, 439 mg sodium.