1
(11-oz.) can whole kernel corn, red and green peppers, drained
1
(9-oz.) pkg. 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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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.
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* 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.
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Nutrition Facts
Serving Size:1 Cup
Calories
250
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
440mg
18%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
20%
Sugars
7g
Protein
9g
% 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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