Sweet 'N Spicy Veggie Couscous
Prep Time: 20 minutes
2 tablespoons olive or vegetable oil
1/2 cup chopped red onion
1 large carrot, shredded
2 1/2 cups chicken broth
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn,
Red and Green Peppers, drained
1 (9-oz.) pkg. Green Giant Harvest Fresh LeSueur
Frozen Baby Sweet Peas
2 tablespoons golden raisins
1 1/2 teaspoons curry powder
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
1 1/2 cups uncooked couscous
2 tablespoons slivered almonds, toasted, if desired*
Fresh basil leaves, if desired
Heat oil in Dutch oven or large saucepan over medium heat until hot. Add
onion and carrot; cook and stir 2 to 3 minutes or until tender.
Increase heat to medium-high. Add all remaining ingredients except
couscous, almonds and basil; mix well. Bring to a boil. Stir in couscous.
Cover; remove from heat. Let stand 5 to 7 minutes or until liquid is
absorbed.
To serve, fluff couscous with fork. Garnish with slivered almonds and
basil.
8 (1-cup) servings
TIP: * To toast almonds, spread on cookie sheet; bake at 350 F. for 5 to
7 minutes or until golden brown, stirring occasionally. Or, spread
almonds in thin layer in microwave-safe pie pan. Microwave on
HIGH for 4 to 7 minutes or until golden brown, stirring frequently.
Copyright 1998 The Pillsbury Company
