DIETS: VG VT
Servings: 4
Time: 30 minutes

Ingredients: 

• 2 Tablespoons olive oil
  
• 2 Tablespoons butter (vegan, if desired)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 1 carrot, chopped
• 2 cups pearl/Israeli couscous
• 2 1/2 cups stock (any kind - veggie, chicken, beef, etc)
• 1 bay leaf
• Salt/Pepper, to taste

Instructions: 

• Add oil and butter to a medium saucepan and melt over medium heat.  
  
• Add onion, garlic, celery and carrot and sauté until softened.
• Mix in couscous and sauté for 2-3 minutes or until lightly browned.
• Add stock and bay leaf and bring to a boil.
• Reduce heat to medium low and cook until tender and liquid is absorbed (about 10-15 minutes).
• Discard bay leaf, season with salt/pepper (to taste) and serve immediately.

Nutrition Info Per Serving: 
Calories 506
Total Fat 15 g
Cholesterol 20 mg
Sodium 284 mg
Potassium 394 mg
Total Carbohydrate 76 g
Dietary Fiber 5 g
Sugars 4 g
Protein 15 g