Vegetable Couscous With Asian Vinaigrette

• 1 cup broccoli florets
• 1/2 cup fresh green beans, cut into 3 inch lengths
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons oriental sesame oil
• 1 1/2 tablespoons mined fresh ginger
• 1 1/2 tablespoons minced garlic
• 3/4 teaspoon sugar
• 1/2 pound fresh shiitake mushrooms, stems removed, caps sliced
• 1 cup show peas, trimmed
• 1/2 cup thinly sliced red cabbage
• 1 small red onion thinly sliced
• 1 small carrot cut into match stick size strips
• 1/2 medium size red bell pepper cut into match stick size strips
• 2 1/4 cups canned vegetable broth
• 1 cup plus 6 tablespoons couscous

1. Blanch broccoli and green beans in pot of boiling salted water 2 minutes. Drain. Rinse under cold water, drain well
2. Whisk soy sauce, vinegar, cilantro, olive oil sesame oil ginger garlic and sugar in small bowl until well blended.. Season to taste with salt and pepper.
3. Heat 1/4 cup soy sauce mixture in heavy large skillet over high heat add broccoli, green beans, and remaining vegetables and stir fry until crisp tender about 5 minutes. Add remaining soy sauce mixture and toss to coat. Cool.
4. Bring broth to boil in heavy medium saucepan. Add couscous. Remove from heat and cover. Let stand 10 minutes. Fluff couscous with fork. Season with salt and pepper. Cool to room temperature.
5. Mound couscous in center of large platter. Arrange vegetables around couscous and serve.

broccoli florets, fresh green beans, soy sauce, rice vinegar, fresh cilantro, olive oil, sesame oil, ginger, garlic, sugar, shiitake mushrooms, show peas, red cabbage, red onion, carrot, red bell pepper, vegetable broth, couscous

Taken from www.epicurious.com/recipes/member/views/vegetable-couscous-with-asian-vinaigrette-50011250 (may not work)