Instructions: Step 1: In a large saucepan, heat the oil. Add the celery and carrots and saute, stirring, about 7 minutes or until softened but not browned.

Step 2: Add the zucchini and squash and cook, stirring, 2 to 4 minutes longer or until slightly softened.

Add the basil with the salt, pepper, and a few dashes of hot red pepper sauce, and toss to mix.

Step 3: Add the couscous to the saucepan and, with a wooden spoon, gently mix with the vegetables to coat the couscous grains well.

Step 4: Pour the stock into saucepan and gently mix. Bring the stock to a boil, then cover the saucepan and remove from the heat.

Allow the couscous to stand about 5 minutes or until the grains are tender and all the liquid is absorbed. With a fork, lightly fluff up the couscous to separate the grains.

Cooking: Good Food Thats Good for You.

Preparation Time: 12 minutes.

Cooking Time: 20 to 25 minutes.

NOTES : Introduction: For an easy casserole, saute onions, vegetables, and spices, then add couscous and stock. Let sit 5 minutes, fluff with a fork, and serve. This pale yellow grain is made from hulled durum wheat. In North Africa, where it originated, couscous is steamed for 30 minutes. However, the instant couscous sold in supermarkets cooks in just 5 minutes. Serve with stews, meats, and stir-fries as a tasty alternative to rice.

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