Couscous with Sauteed Vegetables

¼ cup olive oil

1 carrot, chopped

½ cup red pepper, chopped

½ cup green pepper, chopped

½ cup yellow pepper, chopped

1 cup broccoli florets, chopped

½ cup frozen peas

2 shallots, chopped

Kosher salt and pepper to taste

1 box (10 ounces) couscous

2 cups chicken broth

½ cup Italian parsley, chopped, plus more for garnish

Toasted slivered almonds, walnuts or pecans

Heat olive oil in 10-inch skillet. Add carrot, red, green and yellow peppers, broccoli, peas and shallots. Saute until tender, about 5 minutes. Season with kosher salt and pepper to taste.

In the meantime, bring chicken broth to a boil, add couscous, cover, remove from heat and let sit 5 minutes. When done, sprinkle ½ cup parsley on top and fluff with fork.

For each serving: Fill a half-cup custard cup with couscous and pat down gently. Unmold onto serving plate. Repeat. Top each with sautéed vegetables. Garnish with toasted nuts.

Serves six.