Recipe - Couscous Kabyle

4 ounce Green beans; minced small
2 Carrots; peel, fine dice
10 ounce Baby lima beans
1 cup Petite peas
2 One fourth cup Vegetable broth
2 cup Whole wheat couscous
One fourth cup Extra virgin olive oil
Salt; to taste
Olive oil; for drizzling
6 tablespoon Chopped flatleaf parsley

Preparation and Cooking: Steam the green beans, carrots, lima beans, and
baby peas over boiling water until crisptender, 6 to 8 minutes. Remove
from the heat and keep warm. In a large saucepan, bring the broth to a
boil. Remove from the heat and add the couscous. Stir to blend. Cover and
let stand for 6 to 8 minutes. Transfer the couscous to a large bowl. Fluff
it with a fork to break up any lumps. Add the One fourth cup olive oil and mix
well. Mix the couscous with the vegetables. Season with salt. Mound the
couscous on a serving platter and sprinkle with the parsley. Serve
immediately. Drizzle a little extra olive oil over each serving.