1 c couscous
2 c vegetable broth
1/2 c broccoli, lightly steamed
1/2 c cauliflower, lightly steamed
1/4 c chopped red bell pepper
1/2 c corn, defrosted if frozen, cooked and removed from cob if fresh
2 Tbl oil or butter or margarine
Place vegetable broth in sauce pan and bring to a boil. Add
couscous, turn off heat and cover pot. Let stand 5 minutes, until
water is absorbed. Fluff couscous (this means to run a fork through
it to separate the grains).
Melt oil or margarine in a saute pan, and lightly saute vegetables.
Season with salt, pepper, and any fresh or dried herbs you enjoy
and have on hand.
Mound couscous in a bowl, and top with sauteed vegetables.