In a small saucepot, bring 1 cup water to a boil. Add margarine and salt. Stir in couscous, cover and set aside. In 10" skillet, add about 3 cups of water and bring to a boil
over high heat. Add peas and cook until bright green and crisp-tender, about 2 mins. Drain and rinse under cold water and set aside. Dry the skillet and place over
medium-high heat. Toast pine nuts 3 – 4 minutes. Stir occasionally. Set aside in a small bowl. Then place the same skillet with oil over medium-high heat. Cook garlic and onions 2 – 3 minutes until
soft. Add the mushrooms and zucchini and cook 4 -5 minutes until soft and juices evaporate. In a large serving bowl, combine all ingredients and stir well.