Method
Serves 4
Put the oil and finely cubed onion in a large fry pan and stir
over moderate heat until the onion is transparent but not browned.
Stir in the Israeli couscous, then add the hot water and the stock
powder. Put on the lid and cook gently while you chop the carrot
and pepper into small cubes. Stir these into the couscous and cook
for 5 minutes longer, then add the frozen peas or the beans which
have been chopped into pea-sized cubes. Cover and cook for about 5
minutes longer, until the couscous and vegetables are cooked and
the liquid has been soaked into the couscous. Taste, adjust
seasoning if required, then serve with barbecued meat, grilled or
barbecued sausages, or grilled chops, etc.