Israeli Couscous Pilaf
dry Israeli couscous
button mushroom caps, chopped
zucchini, quartered and sliced
salt & pepper
In a saucepan, cook couscous in 1 1/4 cups boiling water or vegetable broth for about 7-8 minutes. Set aside.
Spray a frying pan with non-stick spray and add the onion, garlic, carrot, celery and zucchini. Cook for 4 minutes, stirring often, until slightly softened.
Add the mushrooms and cranberries to the pan and cook until all ingredients are soft.
Add the couscous, parsley, salt and pepper. Stir well. Enjoy hot or cold.