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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 9 |
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It is a nice light side dish that goes well with many things, and easy to prepare. I am posting to keep in my online cookbook to make again and again. Ingredients:
14 1/2 ounces chicken broth |
1/4 cup white wine |
10 ounces couscous (1 box) |
1/3 cup onion, chopped |
2 garlic cloves, minced |
2 tablespoons olive oil |
1/2 lb fresh mushrooms, chopped |
1 medium carrot, shredded |
2 green onions, thinly sliced |
2 tablespoons fresh parsley, minced |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
1/4 cup slivered almonds, toasted |
Directions:
1. In small saucepan, bring broth and wine or additional broth to a boil. Stir in couscous. Cover and remove from heat; let stand for 5 minutes.
2. Meanwhile, in a large skillet, saute garlic and onion in olive oil for approx 2 minutes. Add mushrooms and cook and stir for additional 2 minutes. Then add carrot, green onions, parsley, salt, thyme, and pepper; cook and stir until vegetables are tender (about 2 minutes more). Fluff couscous with a fork; stir into vegetable mixture. Sprinkle with almonds.
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