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Couscous Kabyle

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      Title: COUSCOUS KABYLE
 Categories: Meatless, Entree
      Yield: 4 Servings
 
      4 oz Green beans -- diced small
      2    Carrots -- peel, fine dice
     10 oz Baby lima beans
      1 c  Petite peas
  2 1/4 c  Vegetable broth
      2 c  Whole wheat couscous
    1/4 c  Extra virgin olive oil
           Salt -- to taste
           Olive oil -- for drizzling
      6 tb Chopped flat-leaf parsley
 
  Preparation and Cooking: Steam the green beans, carrots, lima beans,
  and baby peas over boiling water until crisp-tender, 6 to 8 minutes.
  Remove from the heat and keep warm. In a large saucepan, bring the
  broth to a boil. Remove from the heat and add the couscous. Stir to
  blend. Cover and let stand for 6 to 8 minutes. Transfer the couscous
  to a large bowl. Fluff it with a fork to break up any lumps. Add the
  1/4 cup olive oil and mix well. Mix the couscous with the vegetables.
  Season with salt. Mound the couscous on a serving platter and
  sprinkle with the parsley. Serve immediately. Drizzle a little extra
  olive oil over each serving. Recipe By : North Africa: the Vegetarian
  Table
 
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