Recipe courtesy of The Spa at Norwich Inn
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Ingredients

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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Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

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