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.