½ pound couscous
½ red pepper
½ head of broccoli
1 small carrot
1 zucchini
¼ stick of butter
salt & pepper
olive oil


In a medium sized sauce pan, heat 3 cups of water to a boil.
Add the couscous, the butter and stir rapidly.
Turn heat off, cover and let sit.
Meanwhile, in a small sauce pan, boil salted water.
While waiting for water to boil, cut broccoli into florets.
Add broccoli to boiling water and blanch 1 minute, the run under cold water to stop the cooking process.
Peel the carrot, grate the carrot on a box grater.
Deseed the pepper and chop into medium dice.
Check the couscous making sure it has absorbed all the water and is fluffy.
Cut the ends from the zucchini and chop it into medium dice.
In a large mixing bowl, mix all the ingredients.
Toss with olive oil, salt and pepper.
Serves 8-10.