Cut the vegetables as he suggested, Rub with Olive oil and Sazón Goya, adding a little bit of curry powder.Grill. Grease a soup cup and assemple the grilled vegetables in the order suggested, forming like a layer cake. Always the main layers should be of grilled caps of Portobello. Use simple wooden skewers to hold.

For the stock:Use as many of the vegetables and seasonings that you have and are mentioned in the recipe (in smaller quantities). The night before, put them with sufficient water in the biggest crock pot that you have. Put the stock the night before and cook for 10 to 12 hours covered. Cool the stock and remove solids.

Prepare the couscous as instructed in the package but usin the strained vegetable stock.

For the Wild Berry Glazé, use frozen wild berries, process them, add less stock (1/2) add some Sauterne Wine, add some butter and the vegetable stock. Reduce by half. You put it in a pot, forget about it, look after a while and when it is reduced by half you process it again and strain. Then assemble as he instructed. Not complicated.

For the glazé you can also use strawberry preserve, boiled with 1 cup chicken stock, some butter and a little bit of wine (1/2 cup)and reduce. Or with guava preserve.

I must try this recipe. You should also.