1 cup finely diced carrots (about 2 medium carrots)

1 cup finely diced celery

2 tablespoons grated onion

3 tablespoons olive oil

2 teaspoons harissa or other hot sauce

¼ teaspoon fine sea salt (or to taste)

¼ teaspoon ground black pepper

1/8 teaspoon turmeric powder

½ cup sliced green olives

1/8 cup capers

1 ½ cups whole grain instant couscous

2 cups vegetable broth



Preheat the oven to 350 degrees Fahrenheit.

Place the carrots, celery, onion, olive oil, hot sauce, salt, pepper and turmeric powder in a medium sauté pan. Sauté over medium heat, stirring occasionally, 10 to 12 minutes. Stir in the olives and capers.

Place the couscous in an 8-inch square pan. Add the vegetable broth. Add the vegetables. Toss to combine. Cover with aluminum foil and bake for 20 to 25 minutes.

Enjoy warm by itself or as a side.

Serves 4