| 1 | In a saucepan with a tight-fitting lid, bring the stock to a boil. |
| 2 | Remove 3 tbs of the boiling stock and dissolve the paprika in it. |
| 3 | Pour this back into the pot. |
| 4 | Add 1 tsp salt and ?tsp pepper. |
| 5 | Return the stock to a boil. |
| 6 | Remove the stock from the heat and add the couscous. |
| 7 | Stir, cover, and let stand for about 5 minutes. |
| 8 | Heat a skillet for 1 minute; add the olive oil, then the onion and scallions. |
| 9 | Saut?until the onion begins to color, about 2 minutes. |
| 10 | Add the carrot and peppers and saut?for 1 minute. |
| 11 | Add the tomato and saut?1 minute more. |
| 12 | Add the remaining ?tsp salt and the remaining ?tsp pepper, then stir. |
| 13 | Add the parsley and stir again. |
| 14 | Remove from the heat. |
| 15 | Add the couscous to the skillet and fluff it as you mix it with the vegetables. |
| 16 | Serve immediately or at room temperature. |
| 17 | can be refrigerated for 1 day. |
| 18 | Return to room temperature before serving. |
| 19 | "the occasional vegetarian" by karen lee |
