Failsafe couscous with sautéed vegies

Method

(This recipe was kindly supplied by Urban Forager.)

In a large bowl, combine the boiling water and Urban Forager Failsafe vegetable stock concentrate. Add the couscous and give it a quick stir. Cover the bowl and let it stand to absorb the liquid.

Prepare the vegetables by chopping as small as you like them. Good options include leek, carrot, asparagus, sugar snap peas, edamame, butternut pumpkin and Brussels sprouts. Heat the olive oil in a large pan and sauté the vegetables in batches until they are cooked to your preference.

To make the dressing, combine all ingredients in a jar and shake thoroughly until combined.

Once the couscous has absorbed the stock, fluff it up with a fork.

Stir in the vegetables and drizzle the dressing over. Garnish with additional fresh parsley.