1. In a saucepan with a tight-fitting lid, bring the stock to a boil. Remove 3 tbs of the boiling stock and dissolve the paprika in it. Pour this back into the pot. Add 1 tsp salt and ¼ tsp pepper. Return the stock to a boil.

2. Remove the stock from the heat and add the couscous. Stir, cover, and let stand for about 5 minutes.

3. Heat a skillet for 1 minute; add the olive oil, then the onion and scallions. Sauté until the onion begins to color, about 2 minutes. Add the carrot and peppers and sauté for 1 minute. Add the tomato and sauté 1 minute more. Add the remaining ½ tsp salt and the remaining ¼ tsp pepper, then stir. Add the parsley and stir again. Remove from the heat.

4. Add the couscous to the skillet and fluff it as you mix it with the vegetables. Serve immediately or at room temperature.

Can be refrigerated for 1 day. Return to room temperature before serving.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus