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Sweet and Spicy Veggie Couscous

(6)
  2 reviews
  • 20 min prep time
  • total time
  • 13 ingredients
  • 8 servings
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Make room for a super side dish! Favorite peas and corn get a giant flavor boost.

Bake-Off® Contest 38, 1998
Bob Lee
Valley Center, California

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

Steps

  • 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

* 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
250
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
440mg
18%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
20%
Protein
9g
9%
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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