1Melt margarine in medium saucepan over medium heat. Add onion; cook 2 to 3 minutes or until light golden brown. Stir in broth, cumin, salt and pepper. Bring to a boil. Add carrots sticks; cover and cook over medium heat for 2 minutes.
2Add turnip and bell pepper; cover and cook 1 minute. Stir in zucchini, beans and couscous. Reduce heat to low; cover and cook 5 to 10 minutes or until couscous is tender.
3To serve, toss with fork to distribute vegetables. If desired, sprinkle with chopped fresh cilantro.