Italian Couscous

Ingredients
  • 2 tablespoons olive oil
  • 1/4 cup brunoise carrot
  • 1/4 cup brunoise celery
  • 1/4 cup brunoise red pepper
  • 2 cups chicken stock or vegetarian stock
  • 1/2 cup Italian couscous
Directions
  • Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.

  • Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.


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