A delightful couscous dish infused with the flavors of fresh vegetables and aromatic spices.
Prepare the vegetable bouillon by dissolving the cubes in hot water.
Using hot water helps dissolve the bouillon cubes quickly and evenly.
Chop the onion and carrots into small, even pieces.
Uniformly chopped vegetables ensure even cooking and a better texture.
In a large saucepan, bring the prepared bouillon to a boil and add the chopped vegetables.
Stir occasionally to prevent the vegetables from sticking to the bottom.
Add the couscous to the saucepan, stir well, and remove from heat.
Cover the saucepan immediately after adding the couscous to trap the steam.
Cover the saucepan and let it sit for 10 minutes to allow the couscous to absorb the liquid.
Do not lift the lid during this time to ensure the couscous cooks evenly.
Fluff the couscous with a fork, stir in the butter, and season with salt and pepper to taste.
Fluffing the couscous with a fork prevents it from clumping together.
Serve the couscous warm, garnished with fresh herbs if desired.
Adding a sprinkle of fresh herbs like parsley can enhance the presentation and flavor.
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