Couscous with Pumpkin Seeds

1 cup SHILOH FARMS COUSCOUS
1-1/4 cup vegetable bouillon broth
2 Tbsp. Olive Oil
1/2 cup Shiloh Farms Hulled Pumpkin Seeds
1 Tbsp. fennel

Add Couscous to boiling vegetable broth. Turn off heat and leave covered for about 10 minutes. Fluff with fork.

Heat oil in a pan on medium heat and sauté pumpkin seeds, stirring occasionally to keep from burning, until they puff and pop, approximate 5 minutes. Mix in fennel seeds.

Mix seeds with cooked couscous or spread on as a topping and salt to taste.  Enjoy!