1 1/2 c. water
2 tsp. chicken bouillon granules
dash of Tabasco sauce
1 c. couscous
5 tbsp. butter
1 tsp. dried dill weed
1 clove garlic (minced)
1 c. chopped red pepper
8 sm. mushroom (thinly sliced)
1/2 c. coarsely shredded carrots
1/2 c. chopped green onions
1/2 tsp. salt

In medium saucepan combine water, bouillon granules and Tabasco. Cover and heat to boiling. Remove from heat, stir in causcous, cover tightly and allow to stand for 30 minutes. In large skillet, melt butter and stir in dill, garlic, pepper, mushrooms, and carrots. Saute until slightly limp. Add green onions and salt, tossing lightly. Stir in causcous and mix thoroughly. Serve immediately or keep warm over low heat for no longer than 30 minutes.

Beautiful side dish. Contains a rainbow of colors.