Mixed Vegetable Moroccan Couscous

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Mixed Vegetable Moroccan Couscous

Author Laura McIntosh

Ingredients

• 1 Cup Moroccan Style Couscous
• 2 Cups Vegetable Stock
• 1 Each Zucchini, cubed
• 1 Each Red Bell Pepper, cubed
• 1 Each Green Bell Pepper, cubed
• 2 Oz Butter
• 1 Cup Parmesan Cheese
• 1 Each Parsley Sprig, chopped fine
• Salt and Pepper, to taste

Instructions

1. Follow instructions as listed on the box to trepare the Couscous, using the Vegetable Stock as the liquid ingredient. Cut all begetables into small cubes and toss them into a hot sauté pan with some butter for about a minute. Mix the vegetables with the cooked Couscous and the Parmesan Cheese. Serve warm or cold with sprinkled parsley on top.

Notes

Wine Recommendation: Merlot

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