A colorful and flavorful couscous dish packed with fresh vegetables and a hint of spice.
Prepare the couscous according to the package instructions, omitting any butter or oil.
For a richer flavor, use vegetable broth instead of water to cook the couscous.
In a large saucepan, melt the butter over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the chopped red bell pepper, zucchini, broccoli florets, and celery to the saucepan and sauté until tender-crisp, about 8 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Combine the cooked couscous with the sautéed vegetables in a mixing bowl.
Fluff the couscous with a fork before mixing to separate the grains.
Season with seasoning salt and white pepper, adjusting to taste, and serve warm.
Taste the dish before serving to ensure the seasoning is balanced.
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