VEGETABLE COUSCOUS 1 Onion, cut fine 1/2 Red Bell Pepper 1/2 Yellow Bell Pepper 1 Zucchini, Small Cubes 1 Yellow Squash, Small Cubes 3 Cloves Garlic, minced 2 Tablespoons Olive Oil, Grapeseed Oil or vegetable oil Stir the vegetables until done, add 2 cups couscous [tiny semolina pasta] and 2 cups chicken broth, 1 tsp. curry powder, black pepper to taste. Cover and simmer for 8 to 10 minutes, turn off heat and let set for 5 to 10 minutes, fluff with a fork and serve immediately with chicken. BALSAMIC-ORANGE SAUCE [optional sauce] 1 tsp. oil, 2 cloves garlic, saute over medium heat for 30 seconds, add 3 Tablespoons Balsamic Vinegar, 3/4 Cup Orange Juice, add a dash of salt and fresh cracked pepper, cook in a saute pan over medium heat, reduce by half, add 1/4 to 1/2 cup cream, reduce by half, remove from heat, add 1 Tablespoon butter, stir until mixed. Drizzle over chicken and couscous. This is a very bold flavor and not much is needed.