1 carrot diced
1 Italian squash diced
1 small onion, yellow or red, diced
Salt and Pepper to taste
2 tbs Olive oil
1 can 14oz chicken stock
1 cup couscous
1 tbs extra virgin olive oil
In a medium skillet, heat olive oil over medium heat. Add carrots and sauté till starting to get soft.
Add onion and sauté till soft. Add Italian squash and sauté for a few minutes.
Season with salt and pepper.
In a medium sauce pan bring the chicken broth to a boil. Add couscous, stir then remove
from heat and cover for 5 minutes. Add the vegetable mixture, stir to combine.
Serve with some extra virgin olive oil on top.