CONFETTI VEGETABLE COUS COUS

Makes 6 side dish servings

1 cup cous cous, whole wheat or regular
1 cup water
3 tbsp butter, or extra virgin olive oil (divided use)
½ teaspoon salt
½ cup celery, finely diced
½ cup fresh mushrooms, finely diced
½ cup red bell pepper, finely diced
½ cup carrots, finely diced
¼ cup curly parsley or italian parsley, finely chopped
juice of ½ lemon
salt & freshly ground pepper to taste


In large saucepan, combine water, 2 T of the butter or olive oil and salt. Bring to a boil. Remove from heat and pour cous cous into the saucepan. Cover and let stand for 5 minutes.

In the meantime, heat 1 T olive oil or butter in a nonstick saute pan on medium high. Add celery and carrots and cook for 5 minutes, stirring often. Add mushrooms and red bell pepper and cook for 5 – 6 minutes more, until vegetables are soft. (Add a little water to pan if dry).

Add cooked vegetables to cous cous, along with parsley, lemon juice, salt & freshly ground pepper. Fluff with a fork until all ingredients are combined.