Israeli Couscous with Vegetables

Ingredients

 * 2 tbl Olive oil
 * 1 1/2 cup Chopped celery
 * 1 Clove garlic, minced
 * 1 lrg Onion, diced
 * 1 Sweet red pepper, diced
 * 2 cup Cubed fresh butternut squash OR
 * Pumpkin
 * 3 cup Vegetable stock
 * Salt to taste
 * 1/2 tsp Turmeric
 * 1/2 tsp Cumin
 * 1 2/3 cup Israeli couscous
 * 2 1/2 cup Water
 * 1 cup Thinly sliced carrots
 * 1 cup Sliced zucchini
 * 1/2 cup Raisins
 * 1/4 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.