This is my version of couscous.  I’m sure if you ordered it in a restaurant, it wouldn’t look like this, but we think it’s pretty darn delicious this way.  As soon as we have some fresh veggies from the garden, we make this…and it’s pretty much a staple in our house all summer.  You can prepare with any veggies you have on hand, but I’ll post it the way I usually make it.  Enjoy!  (ps-this takes no time at all to make; it’s great for the work week.)

Vegetable Couscous

• 1 c. couscous
• 1 1/2 c. chicken/veggie broth
• fresh veggies, cut into bite size pieces (zucchini, onions, carrots, squash, bell peppers)
• 3 cloves of garlic, minced
• cherry/grape tomatoes
• hard italian cheese (parmesan lovers-please don’t use the stuff in the green can, you can find a chunk in your local grocery store i’m sure)
• olive oil
• fresh herbs (whatever is in the garden; i used mint, basil, chives, parsley and cilantro)

Start by sauteeing your veggies (minus tomatoes) in olive oil and garlic.  Place broth in a separate pot.  Once it has boiled, turn heat off and add couscous.  Cover and let sit for 5 minutes.  Fluff with a fork.  Add cooked veggies, herbs and cheese (careful-the cheese is salty).  Mix and enjoy.  Makes enough for 2 people to take to lunch the next day.