Couscous, Carrots and Zucchini

Adapted from "The Everything Organic Cooking for any & Toddler Book" by Kim Lutz and Megan Hart

One 7.6 oz box of whole wheat couscous

1 t ground flaxseed

1/2 cup zucchini, small dice

1/2 cup carrot, small dice

1 small garlic clove

1 cup cannelini beans

Cook couscous according to package directions.  Once done, stir in flaxseed.

Steam zucchini and carrot until done.  

Cook garlic in a little bit of olive oil for about 3 minutes, then add beans, carrot and zucchini.  Stir and cook for a minute or two until warmed through.  

Add couscous and stir to combine.  

Difficulty	Easy
Does it freeze well?	Yes.  Make sure to pack it tightly in the tray.
Would I eat it?	Yes, I already did
Does A like it?	Yes

Notes: I used canned cannellini beans and cut them in half because A is still getting used to taking bigger bites.  I think this would also be great with chick peas or additional vegetables.