3 celery stocks - chopped small squares
3 purple carrots - chopped small squares
2 garlic cloves - finely chopped
splash red wine vinegar about 1/4 cup
1 cup Israeli cous cous
salt & pepper
parsley or carrot tops - handful chopped
PREP: boil 1 cup Israeli cous cous in boiling water - cook like pasta and drain/ rinse after if needed. Set aside to cool. Place all ingredients - leaving out cous cous parsley and water in bowl to marinate. Heat up pan with splash of olive oil add mixture to hot pan and cover for 2-3 mins. Add splash of water and sort of sautee everything, until vinegar burns off and veg is slightly tender - you still want everything to have a bite 5-10 mins. Take off heat. Add chopped parsley cous cous and veg mixture in a clean bowl and serve. You can add an extra drizzle of olive oil and splash of lemon.