1 pound cous-cous
1 1/2 cups chicken stock
2 teaspoons butter
salt & pepper
1 cup zucchini, diced small
1 cup eggplant, diced small
1/2 cup yellow pepper, diced small, optional
1 teaspoon coriander or 1 tablespoon parsley, finely chopped
Directions: Bring chicken stock, butter, salt and pepper to a boil. Stir in cous-cous and cover. Remove from heat and let stand 5 minutes tightly covered. Fluff with fork before serving. Meanwhile, blanch vegetables (except coriander or parsley) in boiling water for 2 minutes; drain. Toss blanced vegetables with olive oil and add to, or spoon over, cous-cous. Sprinkle with corainder or parsley. Makes 4 servings.
Notes: Bulgur wheat, brown rice or small pasta shape can be substituted for the cous-cous (a slightly coarser version of cream-of-wheat).