#Ingredients

2 cups Whole Wheat Couscous
2 tsp Kosher Salt, divided
2 cups Boiling Water
4 Tbls Olive Oil
1 cup Leeks, sliced thin
6 Tbls Pumpkin Seeds
4 tsp Garlic, minced
2 cups Butternut Squash, medium diced
1 head Cauliflower (4 cups), small florets
2 each Zucchini, small, medium diced (2.5 cups)
2 each Red Bell Pepper, medium diced (2 cups)
8 each Button Mushrooms, medium sliced (2 cups)
8 oz Green Beans, cut ½ inch pieces ( 1.5 cups)
3 cups Water or Vegetable Broth

Instructions

1. Pour boiling water and 1 tsp of salt over couscous. Cover container and let stand 10 minutes
2. Heat large sauce pan on medium high heat. Add oil and leeks and cook 1 minute. Add pumpkin seeds and garlic and cook for 30 seconds.
3. Add remaining vegetables and 1 tsp of salt to pan, followed by 3 cups of water or broth. Bring pan to full boil, cover with lid and reduce heat to medium low and cook for 10 minutes till no liquid remains.
4. Fluff couscous with fork. Remove pan from heat, add couscous to vegetables and serve.

#Notes * various vegetables maybe substituted or omitted for recipe. If omitting a vegetable, either replace it with a new type of vegetable or increase quantity of other listed vegetable to insure recipe yield.