Vegetable Couscous

Use whatever vegetables you've got, fresh or frozen.I usually use: carrots, potatoes or turnip, zucchini, and frozen whole green beans, cauliflower and broccoli are also good. Whatever you use, slice thin or chop small so it cooks quickly (except the green beans - keep them whole).

Make up the couscous. In a large skillet or wide pot, fry the onion in the oil. Throw in the veggies - except anything that tastes better lightly cooked (the green beans or broccoli), put that in the last 5 min. Add the tomatoes and spices, add some water if the sauce is too thick. Cook about 15 min. Serve over the couscous!