Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Green beans -- diced small
2 Carrots -- peel, fine dice
10 oz Baby lima beans
1 c Petite peas
2 1/4 c Vegetable broth
2 c Whole wheat couscous
1/4 c Extra virgin olive oil
Salt -- to taste
Olive oil -- for drizzling
6 tb Chopped flat-leaf parsley

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
1/4 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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