Couscous Primavera Salad

Pour the oil into a large pot and add the onion, garlic, peas, carrots and peppers. Saute on low heat until soft, about 10 minutes, being careful not to burn the garlic. Add the couscous and stir to coat. Add the chicken stock, salt and pepper and bring to a boil. Cover and reduce the heat to low.

Simmer for approximately 15 minutes or until all the liquid has been absorbed. Toss in the fresh parsley and serve.

Note: Israeli couscous (larger than standard couscous) is available at most large markets in the rice and grains aisle.