Modern Cooking - Vegetable Couscous (New Recipe April)

I spent most of today at Lily's kindergarten party. Unfortunately, the weather was pretty bad, so all the fun had to be moved inside. Therefore, I just felt the urge to share my latest go-to comfort food: couscous! My husband bought the pre-cooked one, so it is amazingly easy and quick to cook. I love it because it provides and awesome last-minute dinner that's also nutricious and healthy!

Vegetable Couscous

Ingredients:
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.