- Portion size 6 servings
In small saucepan, heat oil over medium heat. Add onion, carrot, red pepper, thyme, salt and pepper. Cook, stirring, for 5 minutes or until softened. Add stock; bring to boil. Add couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff with fork.
Pack into six 6-ounce (175 mL) greased ramekins or timbale molds and reverse onto plate.