Ingredients:1 1/2 cup water2 tsp chicken bouillon granules or 2 cubesDash of Tabasco1 cup couscous4 T. butter1 tsp. dried dill weed1 clove garlic, minced1 cup chopped red bell pepper (optional)8 small mushrooms, thinly sliced 1/2 cup coarsely shredded carrots 1/2 cup chopped green onions 1/2 tsp. saltDirections:In medium saucepan combine water, bouillon, and Tabasco. Heat to boiling. Remove from heat. Stir in couscous, cover tightly, and allow to stand 30 minutes. In large skillet, melt butter and stir in dill, garlic, pepper, mushrooms, and carrots. Saut until slightly limp. Add green onions and salt, tossing lightly. Stir in couscous and mix thoroughly. Serve immediately.
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