Vegetable Sautee and Couscous
1 medium red or white onion, cubed
1 large green pepper, cubed
2 msall zichinni squash, cubed
2-3 gloves garlic, minced
1/2 cup loosely packed fresh cilanto leaves, chopped
1 14.5 oz. can diced tomatos
1-2 tablespoon olive oil
Fresh ground black pepper, to taste
5.8 oz. package Near East brand flavored couscous, such as Raosted Garlic and Olive Oil or Parmesan
Prepare couscous according to package instructions, set aside. Cut the onion, green papper and squash into even size pieces, about 1/2 inch. Pul olive oil into a large sautee pan and heat to medium temperature. Add vegetables in the following order, cooking a few minutes after each addition: onion, gralic, green pepper and squash. When these are crisp tender, add fresh ground black pepper, a dash of salt, the cilantro and undrained tomatos, heat until just warmed through. Stir in prepared couscous, remove to a serving dish, and add a few sprigs of cilantro for garnish.
Although I sometimes cook and flavor couscous from scratch, I find the Near East product convenient and consistent quality. Other vegetables can be substituted but the canned diced tomatos include just the right amount of added liquid. This dish reheats well in a microwave.