All you need:
2 tbsp (30 mL) unsalted butter
3 cups (750 mL) finely diced carrots, onion, celery, green and red bell peppers
2 tbsp (30 mL) CLUB HOUSE LEMON AND HERB ONE STEP SEASONING
1¼ cups (300 mL) reduced sodium chicken broth
1 cup (250 mL) uncooked couscous
All you do:
1. In large skillet, over medium-‐high heat, melt butter. Add vegetables and seasoning. Sauté 3 minutes.
2. Stir in broth. Bring to a boil.
3. Stir in couscous then remove from heat.
4. Cover and let stand 5 minutes or water is absorbed.
Makes: 6 servings
