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Sweet and Spicy Veggie Couscous

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By Pillsbury Kitchens
Updated Mar 6, 2012
Bake-Off® Contest 38, 1998
Bob Lee
Valley Center, California
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Make room for a super side dish! Favorite peas and corn get a giant flavor boost.

Sweet and Spicy Veggie Couscous

  • Prep Time 20 min
  • Total 0 min
  • Ingredients 13
  • Servings 8
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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 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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    To serve, fluff couscous with fork. Garnish with slivered almonds and basil.

Nutrition

250 Calories
5g Total Fat
9g Protein
43g Total Carbohydrate
7g Sugars

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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