Vegetable Couscous
1 c. Israeli couscous 1 c. Chicken stock, low sodium 1 c. Water 4 c. Vegetables, chopped 1 clove Garlic, chopped 1 tsp Basil, dried 2 tbsp Olive oil Sesame oil Salt & Pepper to taste Rinse the couscous with water. Bring the chicken stock and water to a boil in a sauce pan. Stir in the couscous. Reduce to low heat and simmer for about 10 min, covered. When the couscous are soft, fluff with a fork. You may drain the excess liquid with a strainer. Prepare approximately 4 cups of vegetables, chopped the way you like. I used mushrooms, asparagus, green onion, white onion and sweet peppers. Heat the olive oil in a large frying pan. Add garlic and white onions and cook for about 1 minute until fragrant. Stir in the basil and the rest of the vegetables (except for the green onion) and cook until they begin to soften. (Cooking time depends on whether you like your veggies soft or crunchy.) If you are using green onion, add them to the rest of the vegetables and cook for a few more min