Israeli Couscous with Vegetables

Ingredients

 * 2 tbsp olive oil
 * 1½ cup chopped celery
 * 1 clove garlic, minced
 * 1 large onion, diced
 * 1 sweet red pepper, diced
 * 2 cup cubed fresh butternut squash or pumpkin
 * 3 cup vegetable stock
 * salt to taste
 * ½ tsp turmeric
 * ½ tsp cumin
 * 1⅔ cups Israeli couscous
 * 2½ cups water
 * 1 cup thinly sliced carrots
 * 1 cup sliced zucchini
 * ½ cup raisins
 * ¼ cup sunflower seed kernels

Directions

 * 1) In a large skillet, heat oil over medium-high heat.
 * 2) Add celery, garlic, onion, red pepper, and squash.
 * 3) Saute, stirring continually, until onions are translucent, about 5 minutes.
 * 4) Add vegetable stock, salt, turmeric, and cumin, and continue cooking, stirring often, for about 15 minutes.
 * 5) In a medium skillet, toast couscous over medium-high heat, stirring often, for 3 to 5 minutes.
 * 6) Add water and simmer for 10 to 15 minutes, stirring occasionally, until water is absorbed and couscous is tender.
 * 7) Add carrots, zucchini, and raisins to simmering vegetable mixture and cook until carrots are tender, about 10 minutes.
 * 8) Sprinkle with sunflower kernels and serve with couscous.