1 cup couscous
1 tablespoon Da Vinci Olive Oil
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 cup chicken broth
1 cup frozen petite peas
Heat oil in a 2-quart saucepan over Medium-High heat. Add carrot, celery and onion; cook 5 minutes. Add bell pepper and cook 2 minutes longer.
Stir in peas and chicken broth. Bring to a boil; stir in couscous and remove from heat.
Cover and let stand 5 minutes. Stir and serve
No Nutritional Information Available