Recipe courtesy of The Spa at Norwich Inn

Italian Couscous

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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


  1. Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
  2. 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.