Ingredients

• 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

Instructions

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