Israeli Couscous with Veggies
(Moira Maloney)

2 tablespoons olive oil
1 medium-sized onion, diced
1 red bell pepper, large chunks
1 large carrot, julienne sliced
2 cloves minced garlic
15-oz.canned white beans, drained
1 - 2 stalks broccoli, florets
1 cup dry Israeli Couscous (tri-color if you can get it)

Heat olive oil in saucepan over medium heat, add onion and red pepper and stir fry until crisp tender, mix in julienne-sliced carrot and minced garlic, and heat for a minute.  Stir in beans and heat just until hot.  Turn off heat, cover, and keep warm.  In a separate pan, steam broccoli until crisp tender, drain, and add to vegetable mixture.  Meanwhile, in a separate pan, heat 2 cups of water to boiling, stir in couscous and simmer about 8 to 10 minutes until water is absorbed.  To serve, place couscous on a plate, then add veggie mixture on top.