Instructions: Preparation and Cooking: Steam the green beans, carrots, lima beans, and baby peas over boiling water until crisp-tender, 6 to 8 minutes. Remove from the heat and keep warm. In a large saucepan, bring the broth to a boil. Remove from the heat and add the couscous. Stir to blend. Cover and let stand for 6 to 8 minutes. Transfer the couscous to a large bowl. Fluff it with a fork to break up any lumps. Add the 1/4 cup olive oil and mix well. Mix the couscous with the vegetables. Season with salt. Mound the couscous on a serving platter and sprinkle with the parsley. Serve immediately. Drizzle a little extra olive oil over each serving.

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