This is a nice Vegan dish. It is light, tasty and colorful. Traditionally it is served with a vegetable stew, chickpeas and with addition of Lamb, Chicken or Beef. The version below is excellent on its own.

Ingredients:

• Couscous 2 cups
• Carrots, peeled and small diced 2 each
• Yellow onion, peeled and small diced 1 each
• Celery, small diced 4 stalks
• Currants 2 handfuls
• Sliced Almonds, toasted 2 handfuls
• Extra virgin olive oil about ½ cup

1. Place couscous in a large bowl, season with salt and pepper and a little olive oil. Mix well to coat with the oil.
2. Bring 2 cups of water to a boil than pour over the couscous. Quickly cover the bowl and let sit for about 10 minutes
3. Place carrots, onions and celery in a mixing bowl, season with salt and pepper and lightly coat with olive oil. Place on a sheet pan and roast in a 400 degree oven until it is starting to caramelize and turn golden brown.
4. Uncover couscous and "fluff" with a fork. Mix in the roasted vegetables, currants and almonds.
5. Adjust seasoning as needed and serve at room temperature.