Israeli Couscous

*adapted from Amanda's apron

Ingredients
1 Tbsp EVOO or coconut oil
1 small onion, diced
1 carrot
3 cloves garlic, minced
1/2 bell pepper, diced
1 1/4 c vegetable broth
1/2 tsp cumin
salt and black pepper to taste
1/4 tsp white pepper
dash curry
2-3 bay leaves
2/3 c Israeli / pearl couscous
1/2 c coconut milk
1/4 c fresh parsley

Directions
1. Heat oil, then add onion, carrot, garlic, bell pepper. Saute until carrots are soft but not browned.
2. Stir in broth and seasonings (except bay leaves and parsley). Increase heat to boil, then add couscous and bay leaves.
3. Reduce heat to medium-lo again, cover, and cook about 8 minutes. Once cooked, stir in coconut milk and parsley. Serve hot and garnish with parmesan if desired.