1 tsp vegetable stock granules or 1 tsp crumbled vegetable bouillon cube
1 1/2 cups couscous
1/2 cup finely chopped parsley
1/2 cup finely sliced scallions
2 Tbsp olive oil
salt
In a small pan, combine 1 1/2 cups water and vegetable stock granules. Bring to a simmer , then remove from heat, and stir to dissolve granules. Add couscous, cover, and set aside until water is absorbed, about 10 minutes.
Fluff couscous with a fork. Mix in parsley and scallions and add oil, working it through with a fork to mix well. Season with salt to taste, and serve.
Yields 6 servings.
