Sweet 'n Spicy Veggie Couscous ~ Yummmm

This is seriously delicious and so easy to make.

This is an easy quick recipe.

INGREDIENTS:

2 tablespoons olive or vegetable oil

1/2 cup chopped red onion

1 large carrot, shredded

2 1/2 cups Progresso® Chicken Broth (from 32-oz. carton)

1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green 

Peppers, drained

1 (9-oz.) pkg. Green Giant® 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*

Fresh basil leaves, if desired

1. 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.

• 2. 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.
• 3. To serve, fluff couscous with fork. Garnish with slivered almonds and basil.

* 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.

You can find more of these great recipes here at Pillsbury.

Love,
Grammy T.