1. Add the first 14 ingredients to a non-reactive saucepan. 2. Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender. 3. Add in the bell pepper and cook for 2 more minutes. 4. Take pan off of burner and add in the peas. 5. Add in couscous; stir. 6. Cover and let sit for 10-15 minutes. 7. Add in olives; fluff couscous with a fork to mix. 8. Season to taste with salt and pepper. 9. Spoon onto individual plates; sprinkle with pine nuts and currants. ---------------------------------------------------------------------------
Nutrition
Ingredients
