Summer Vegetable Couscous

1 small red pepper
2 Tb butter (I used olive oil)
1 cup carrot
1/2 cup onion (green)
1 1/4 cup zucchini (used asparagus)
1/4 cup parsely
2 Tb lemon juice
1/4 tsp rosemary
1/4 tsp Italian spices
1/2 cup turkey stock
3/4 cup couscous

Dice veggies and saute in oil until tender. Add lemon juice and herbs.
Boil stock and add couscous. Let sit 5 minutes. Mix with veggies.

Quick and easy. Great with a salad. From the Seattle Junior League book.