There are many reasons to incorporate a meatless meal into the menu rotation. At my house, just about everyone has a different motivation: My husband is trying to lose weight, I'm trimming the food budget, and our teenage daughter frets over meat's environmental impact.

Today's Veggie-Bean Medley Over Couscous satisfies everyone.

The unexpected flavor combination of cinnamon and cumin delights the taste buds, and reduced-fat coconut milk pulls the dish together.

We've featured zucchini, carrots and red bell pepper, but you can use other vegetables. Broccoli or cauliflower florets, snow peas, sugar snap peas and asparagus would be terrific. This basic dish can have a different mix of veggies each time you serve it.

Finally, couscous is a nice substitute for rice. A few brands even offer quick- cooking whole-wheat couscous.

Write to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016.

Bring broth and water to a boil in a covered 2-quart saucepan over high heat. Stir in couscous, cover the pan, and remove from heat until ready to serve.

Meanwhile, heat oil in a 12-inch, extra-deep skillet over medium heat. Slice carrots, adding them to the skillet as you cut. Peel and very coarsely chop onion, adding it to skillet as you chop. Cook, stirring from time to time. Cut zucchini into roughly ¼ -inch thick slices, and add to skillet. Seed bell pepper, and cut into ¼ -inch thick strips. Cut strips in half and add to skillet. Add garlic. Stir and cook until vegetables begin to soften, about 2 minutes more.

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Veggie-Bean Medley Over Couscous benefits from the unexpected flavor combination of cinnamon, cumin and reduced-fat coconut milk.

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Stir in tomatoes with their juices, coconut milk and all of the spices. Stir well, and bring mixture to a moderate boil. Pour beans and chickpeas into a colander and rinse well. Drain and shake the colander to remove as much water as possible. Add beans, chickpeas and lime juice to skillet, and stir gently to incorporate well. Cook until mixture thickens a little, about 3 minutes.

To serve, fluff couscous with a fork, and spoon a bed of it into the middle of each plate. Spoon vegetables and sauce over couscous. Garnish with a sprinkle of minced cilantro or parsley, if desired. Leftovers can be refrigerated and reheated in a microwave oven. Makes 6 servings

Note: You also can use any type of seasoned diced tomatoes.

Look for reduced-fat or "lite" coconut milk in the Asian section of the supermarket. If you can't find lite, regular works, too. (This is not the same as the sweetened coconut milk commonly used for mixed drinks.)

The exact size of canned beans can vary from brand to brand. The exact amount doesn't matter as long as it's about 15 ounces.

PER SERVING: Calories 364 (16% fat) Fat 7 g (4 g sat) No cholesterol Sodium 364 mg Fiber 10 g Carbohydrates 64 g Protein 14 g

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Veggie-Bean Medley Over Couscous

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