2 medium carrots, diced
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 Tbsp olive oil
1 medium zucchini, diced
4 tsp dried basil
1/4 tsp garlic salt
1/8 tsp pepper
1 cup uncooked couscous
1 1/2 cups chicken broth
-In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next four ingredients.
-Stir in couscous. Add broth; bring to a boil. Cover and remove from heat; let stand 5-8 minutes. Fluff with a fork and serve immediately.
We've been eating a lot of couscous lately, and this one is especially good!
