Braised Root Vegetable Cous-Cous

Ingredients:
2 tablespoons butter
1 cup small diced parsnips
1 cup small diced carrots
1 quart water
4 teaspoons CHEF SID'S VEGETABLE STOCK
1/2 cup dried currants
2 teaspoons FIVE STAR PREMIUM SEASONING SALT
4 cups instant couscous (Moroccan pasta grains)

Directions:
Heat the butter in a large saucepan until foaming. Add the parsnips and carrots,
stir, cover and let cook on low heat for 5 minutes. Stir in the water, VEGETABLE
STOCK, currants and PREMIUM SEASONING SALT. Bring to a boil then
simmer for 2 minutes. Stir in the couscous, cover, remove from heat and let stand
for 10 minutes. Just before serving, fluff with a fork to separate the grains.

This recipe produces approximately 8 portions.