Carnival Couscous

Carnival Couscous

Take a back seat rice! Couscous is here!

1 (6 ounce) box herbed-chicken couscous 168 g
¼ cup (½ stick) butter 60 ml
1 sweet red bell pepper, minced
1 yellow squash, seeded, minced
1 cup fresh broccoli florets, finely chopped 240 ml
1 cup celery, chopped 240 ml

• Cook couscous according to package directions, but
omit butter called for on box.
• With butter in saucepan, saute bell pepper, squash,
broccoli and celery and cook about 10 minutes or
until vegetables are almost tender.
• Combine couscous, vegetables and ½ teaspoon (2 ml)
each of salt and pepper and serve.
Tip: If you want to make this in advance, place couscous
and vegetables in buttered baking dish and mix well. Bake
covered at 325° (162° C) for about 20 minutes.