KitchenMagician's Recipe

COUSCOUS - VEGA PRIMA

Category: Vegetable Sides

Makes 6 to 8 servings.

2 T. olive oil
1/2 red onion, chopped
1/4 c. diced red pepper
1 carrot, shredded
2 1/2 c. chicken broth
1 1/2 c. kernel corn
1 1/4 c. frozen baby sweet peas
2 T. golden raisins
1 1/2 tsp. curry powder
1 tsp. cumin
1/4 tsp. crushed red pepper flakes
1 1/2 c. uncooked couscous
2 T. slivered almonds, toasted
fresh basil leaves

Heat oil in Dutch oven or large saucepan over medium heat until hot.
Add onion, red pepper and carrot; cook and stir 2 to 3 minutes or until tender.
Increase heat to medium-high.
Add chicken broth, corn, peas and raisin. Stir and heat through.
Add curry powder, cumin, red pepper flakes, and 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.