Easy to make vegetable couscous. Serve with Lemon Leaf Chicken Wrap . Serves 4.      20 minutes preparation.

• 2 cups water
• 1/2 tsp salt for boiling water 1/2 tsp salt for vegetables
• 1  cup Couscous
• 1/4 c. olive oil
• 1 pat butter
• 1/4 onion peeled and diced
• 1 garlic clove minced
• 1/2 cup each; diced eggplant, zucchini, carrot, red pepper or tomato
• 1 Tbsp chopped parsley
• Basil leaves to garnish

Fill a  large pan with 270 ml (2 cups) water.  When water boils add 1/2 tsp of salt.  Add 1 cup (200 grams) of couscous. .

Stir couscous, reduce heat to medium low and cover,  allow to simmer for 2 minutes.   Place 2 tsp of butter into pan along with 1 Tbsp of olive oil.  Allow to simmer another 2 minutes.  Remove lid from pan, turn off heat and fluff couscous with fork.

Wash, dry and dice: eggplant, zucchini, carrot, onion and red pepper or tomato.

In a skillet on medium heat add 2 T olive oil, garlic and vegetables. Season with 1/2 tsp salt. Saute for 10 minutes.

Combine vegetables and parsley leaves with couscous. Present with leaves of basil on side of dish.