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CousCous is a traditional food of North Africa.
It is actually a teeny tiny little pasta.

CousCous is very light and can be prepared in a variety of ways.

In this recipe using a mixture of sauteed and blanched vegetables it is wonderful as a light meal or as part of a meal.

• 150 gr or ¾ cups whole wheat cous cous
• 300 ml or 1 1/4 cups water
• 1/8 tsp sea salt
• Olive oil
• ½ medium carrot in 1 cm cubes
• 1 cob sweet corn,
  carefully cut corn off the cob
• 125 gr or ½ cup small

  broccoli cut in florettes
• 60 gr or ¼ cup pitted kalamata olives
• White part of 1 leek, cut in 1cm pieces
• ½ yellow bell pepper, cut in 1 cm squares
• 1/2 TBLS ume vinegar
• 1/2 TBLS shoyu
  

• Small bunch of fresh mint leaves (Wash, dry, remove stems, and chop mint leaves)
  or peppermint essential oil (dilute 1 drop peppermint essential oil with 1 Tbls of olive oil now use ¼ tsp of this mixture to flavour the dish)

1. On medium high flame bring water, sea salt and 1/2 TBLS olive oil to boil in a small size sauce pan with lid.
2. When boiling, stir with a wooden spoon and pour in the cous cous simultaneously.
3. Cover and reduce heat to low flame, simmer for 3-4 min, turn flame off and let stand for another 5 min before fluffing with a fork and removing to a bowl.
4. Wash vegetables in cold water.
5. Bring about 250 ml or 1 cup water to boil in a small sauce pan.
6. Blanch the carrot, broccoli and sweet corn all separately, each for about 2 minutes, removing each with a skimmer or a slotted spoon to a plate.
7. On medium high flame heat sauté pan, add 1 TBLS olive oil and first sauté the bell pepper and after 2 minutes add the leek.
8. Sauté another few minutes and then add the shoyu, stir briefly, and remove from heat.
9. Cut olives in round slices.
10. Combine sauteed vegetables, blanched drained vegetables, olives and fresh mint or peppermint essential oil to the cous cous.
11. Add the ume vinegar, stir and serve.
    

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