Israeli Couscous with Vegetables

Barbara Hershey

Lititz, PA

Makes 2-4 servings

Prep. Time: 10 minutes

Cooking Time: 10 minutes

Standing Time: 30 minutes

1½ cups vegetable stock

dash of hot red pepper flakes

1 cup uncooked Israeli couscous

2 Tbsp. butter

1 tsp. dried dill weed

1 clove garlic, minced

5 mushrooms, sliced thinly

⅓ cup chopped scallions, tops included

½ cup coarsely shredded carrots

1. In medium saucepan, combine stock and red pepper.
2. Bring to boil and add couscous.
3. Turn heat off. Cover. Let stand 30 minutes.
4. In large skillet melt butter and add dill, garlic, mushrooms, scallions and carrots.
5. Sauté 5-6 minutes or until soft.
6. Add couscous to vegetable mixture. Stir gently. Serve immediately.