COUSCOUS VEGETABLES SALAD

Ingredients
2 teaspoons olive oil
1/2 tsp pepper
1/2 tsp salt
1/2 cup chopped white or yellow onions
1 large carrot or 2 small carrots, peeled and sliced
1 cup chopped capsicum
1 cup of corn
1 cup chopped green bean
1 cup of green pea
1 zucchini, unpeeled and cut into 1/2 inch chunks
1 celery stalk, sliced
1/3 cup chopped green onions
1 cup chicken broth
1 cup couscous

Heat the olive oil and spices over medium heat, stirring occasionally. Add the white onions and sauté until soft, 2-3 minutes. Add the chicken broth, carrots,green bean,capsicum,corn,green pea and zucchini - cover and let steam for 5-6 minutes. Add celery and steam for 3-5 more minutes.

When the vegetables are at the desired tenderness (al dente vegetables add texture to the soft couscous), strain them and reserve 1 cup of the broth/spice liquid. Keep the vegetables warm, and bring the 1 cup of liquid to a boil. Add the couscous and cover with tin foil for 5 minutes.

Uncover, fluff with a fork and mix in the vegetables. Sprinkle the green onions on top for garnish or boil eggs.

Makes about 6 cups.