2 cups fresh carrots, thinly sliced
2 cups broccoli florets
2 cups corn kernels, frozen, fresh or canned
2 cups couscous
1/4 cups sliced scallions
1 cup fresh chopped parsley
Bring Vegetable Stock to a boil. Slowly stir in couscous then remove pan from heat. Cover tightly and let stand for 5 minutes. Stir in scallions and parsley.
Serving suggestion 1: Pile couscous in center of serving plate and surround with steamed vegetables.
Serving suggestion 2: Combine steamed vegetables with couscous, and serve.
