Couscous kabyle

4 Servings

Ingredients

Quantity Ingredient
4 ounces Green beans -- diced small
2 Carrots -- peel, fine dice
10 ounces Baby lima beans
1 cup Petite peas
2¼ cup Vegetable broth
2 cups Whole wheat couscous
¼ cup Extra virgin olive oil
Salt -- to taste
Olive oil -- for drizzling
6 tablespoons Chopped flat-leaf parsley

Directions

Preparation and Cooking: Steam the green beans, carrots, lima beans, and baby peas over boiling water until crisp-tender, 6 to 8 minutes.

Remove from the heat and keep warm. In a large saucepan, bring the broth to a boil. Remove from the heat and add the couscous. Stir to blend. Cover and let stand for 6 to 8 minutes. Transfer the couscous to a large bowl. Fluff it with a fork to break up any lumps. Add the ¼ cup olive oil and mix well. Mix the couscous with the vegetables.

Season with salt. Mound the couscous on a serving platter and sprinkle with the parsley. Serve immediately. Drizzle a little extra olive oil over each serving. Recipe By : North Africa: the Vegetarian Table

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