Italian Couscous

• 2 tablespoons olive oil
• 1/4 cup brunoise carrot
• 1/4 cup brunoise celery
• 1/4 cup brunoise red pepper
• 2 cups chicken stock or vegetarian stock
• 1/2 cup Italian couscous

1. Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
2. Add chicken stock or vegetarian stock.
3. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.

olive oil, brunoise carrot, brunoise celery, brunoise red pepper, chicken, italian couscous

Taken from www.foodnetwork.com/recipes/italian-couscous-recipe.html (may not work)