Not so Spontaneous Couscous

• 1 tablespoon olive oil
• 12 cup red onion, julienned
• 12 cup zucchini, raw, diced
• 12 cup carrot, raw, diced
• 12 cup corn, frozen sweet
• 14 cup celery, diced
• 12 cup red pepper, diced
• 14 cup almonds, sliced
• 12 cup raisins
• 14 cup spring onion, greens only, sliced
• 12 cup garbanzo beans, cooked
• 12 cup water
• 14 cup couscous
• salt & freshly ground black pepper

1. Saute the onion in the oil in a medium sized pan, for about 10 minutes, on medium-low heat until the onions are lightly browned.
2. Add corn, couscous, beans, raisins and water.
3. Cover and cook on low heat 5-8 minutes, or until all the water is absorbed and couscous is soft.
4. Add everything else: the zucchini, carrots, green onions, celery, red pepper and almonds.
5. Season with salt and pepper.
6. Mix well.
7. Serve warm, or even better, refrigerate and serve next day cold.
8. You can substitute other beans.
9. Turtle beans work well.
10. Navy beans too.

olive oil, red onion, zucchini, carrot, corn, celery, red pepper, almonds, raisins, spring onion, garbanzo beans, water, couscous, salt

Taken from www.food.com/recipe/not-so-spontaneous-couscous-90558 (may not work)