Herbaceous and Nutty Couscous (Minted Red Bean side in next post)

This delightful and colorful vegetarian affair is refreshing, light and healthy. It is inspired by Mediterranean origins but I have thrown in more vegetables, herbs and nuts to add texture, color and flavor. I typically make a side of red beans to as an accompaniment (I will share that recipe in my next post). I was very happy with the end result. Give it a try!

Ingredients:
1 1/2 cups couscous
1/2 large onion chopped
2 cloves garlic chopped
1/3 cup each of peas and carrots diced into 1/2 inch cubes (fresh or frozen, optional)
1/2 cup sun dried tomato
1/3 cup pecans or walnuts
1 tsp chives fresh chopped or dry ground
1 tsp parsley fresh chopped or dry ground
1/4 tsp turmeric
1 1/2 cup chicken stock or water
Salt to taste
1 1/2 tbsp olive oil

Cooking Method:
In a shallow pan on low heat, lightly saute the nuts in olive oil and remove. Then saute the onions and garlic until they turn yellow. Add chives and chopped parsley and saute for a minute.  Add the sun dried tomato, carrots,peas, pecans, couscous and water. Bring to a boil, add salt and turmeric and let the water boil off. Couscous and veggies should have cooked. Fluff with a fork before serving. Enjoy!