Ingredients
- 8 asparagus stalks
- 1 bell pepper (yellow)
- 1 c wheat couscous (whole)
- 1/2 c thinly bermuda onion (sliced)
- 3 tb vegetable oil
- 1 slice zucchini
In a medium skillet, heat 1 tablespoon oil over moderate heat. Add pepper, zucchini, onion and asparagus and saute, stirring, for 5 minutes or until crisp-tender. In a medium saucepan, bring 1-1/4 cups water to a boil. Add remaining oil and couscous. Cover, remove from heat and let stand 5 minutes. Spoon couscous onto a serving platter and arrange vegetables on top.
