In medium saucepan, bring water and margarine to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.

Meanwhile, in small jar with tight-fitting lid, combine sugar, pepper, vinegar and soy sauce; shake well. Set aside.

Heat oil in large skillet over medium-low heat until hot. Add sesame seed; cook and stir 1 to 3 minutes or until seed begins to brown. Carefully add vegetables; cook and stir 1 minute or until thoroughly heated. Remove from heat. Add vinegar mixture; toss to coat.

Fluff couscous lightly with fork. In large bowl, combine couscous, vegetable mixture, raisins and chopped parsley; toss to mix. Salt to taste, if desired.

Garnish with additional fresh parsley, if desired. Serve warm.

12 (1/2-cup) servings.

Carrots and Water Chestnuts can be substituted.