2 large carrots, chopped
3-4 scallions (white and green parts), chopped
5 large brown mushrooms, cut in bite-sized pieces
garlic (to taste)
2-1/2 cups vegetable broth
1 cup pre-cocked couscous
olive oil, freshly ground pepper, lemon jouce
Place couscous in a large bowl. Bring vegetable broth to a rolling boil, pour over couscous, and cover. Heat some olive oil in a skillet and cook garlic, carrots, and scallions until just a little bit browned but still firm. Add mushrooms and let cook for another 2-3 minutes. Add vegetables to the couscous (it will have absorbed all the liquid by now) and stir. Season with pepper and a splash of lemon juice.
Enjoy by itself or as a delicious side to chicken or steak. You can use about any vegetable you have on hand, so it is also a dish to go to to clear out the veggy compartment in your fridge.