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Fast and easy vegetarian lunch.
Cook the couscous in the water according to package instructions (usually 1 part couscous to 1 part water).
In a wok over high heat, heat oil and sauté diced vegetables for about 5 minutes. Then add canned corn and peas and cook for other 5 minutes until the vegetables are golden and crispy. Add to the cousous and season with salt, pepper and cumin. Serve warm!
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