Couscous and Bean soup

The first attempt at making CousCous was a success. Aanya loved it and I loved feeding her something that was healthy. Obviously, it was time to experiment with something new. I make a spicy bean soup that hubby dear just loves. Will post the recipe for that sometime later maybe. I twisted the recipe a bit and made a couscous version of that. I must say that the dad and daughter were born with similar taste buds. Aanya just loved it.

Here's the recipe: (the serving size is a big bowl full. You can increase the veggies/beans/couscous as per your taste)

1/2 bowl couscous
1 small tomato
1/2 bowl onion finely chopped
1/2 bowl green pepper and red pepper finely chopped
1-2 baby carrots finely chopped
1/2 bowl green beans finely chopped
1/2 bowl of mixed beans (i used navy beans and chickpeas)
1/2 bowl of avacado chopped
1/2 cup of vegetable stock (You can substitute chicken stock for vegetable stock)
salt and pepper to taste
1 tsp olive oil
parsley for garnish

Soak the beans in warm water for about an hour and pressure cook them till tender and not mushy. (i find it easier to pressure cook them. you can let them simmer for about 20 minutes in a closed pan too).
Fry the onion till they turn pink. Add carrots and green beans and saute till they are tender. Add the pepper and saute for additional 2 mins.In the mean while put the tomatoes in microwave for a min so that the skin comes off easily. Add the tomatoes to the veggies and saute for 2 more minutes. Add the beans, couscous and the stock. Bring to a boil and let it simmer for 10 mins. Fluff the couscous with a fork. If you like a runny, soup like consistency you can increase the amount of stock.
Add avacado and salt and pepper to taste.
Garnish with some parsley. I ran out of fresh parsley so just used some dry seasoning :-)

Serve hot.