Sweet 'n Spicy Veggie Couscous

Make room for a super side dish! Favorite peas and corn get a giant flavor boost.

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Servings 8

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( 6 ) Ratings

6 Ratings

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68c281f0-cd1c-4657-b907-501ecfa5cbe9

Bake-Off® Contest 38, 1998

Bob Lee

Valley Center, California

ingredients 13
Prep Time 20 min
Total Time 0 min

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® SteamCrisp® 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, if desired*

: Fresh basil leaves, if desired

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Directions

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.

EXPERT TIPS

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Expert Tips

* 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.