1  1/2 cup couscous
2  1/4 cup water
1/2 tsp. salt
2  1/2 Tbsp. margarine or butter
 at least 3 cups chopped veggies
-- I use 1 red pepper, 1 small zucchini, 1 stem broccoli, 
1 medium onion, 1/2 bag minicarrots --
1/2 t0 3/4 cup pinenuts
1/2  - 3/4 cup pistachio nuts
garlic powder, seasoned salt
parsley, basil

Heat water to boiling; remove from heat. Add salt, margarine, and couscous, and stir. Cover, and let stand for 5 minutes.

Toast pinenuts in a dry nonstick skillet over medium heat for a few minutes, stirring frequently and taking care not to burn.  Heat just until lightly browned and fragrant.

Chop veggies finely in a food processor, but do not puree.  Use whatever veggies you prefer, but carrots, broccoli, and zucchini make a delicious mix, especially with lots of onion. 

Saute veggies in butter until tender, adding garlic powder, seasoned salt, parsley, and basil. Mix into couscous, add pinenuts and pistachios, and enjoy!

This makes lots, enough for 4-6 with leftovers.


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