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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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In her Howell, Michigan kitchen, Ann Berger dresses up quick-cooking couscous with mushrooms, green onions and carrot. Seasoned with white wine, thyme and garlic, it's a comforting menu addition that complements most any main course. Ingredients:
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/4 cup white wine or additional reduced-sodium chicken broth |
1 package (10 ounces) couscous |
1/3 cup chopped onion |
2 garlic cloves, minced |
2 tablespoons olive oil |
1/2 pound fresh mushrooms, chopped |
1 medium carrot, shredded |
2 green onions, thinly sliced |
2 tablespoons minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
1/4 cup slivered almonds, toasted |
Directions:
1. In a small saucepan, bring broth and wine or additional broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes.
2. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil for 2 minutes. Add mushrooms; cook and stir 2 minutes longer. Add the carrot, green onions, parsley, salt, thyme and pepper; cook and stir for 2 minutes or until vegetables are tender. Fluff couscous with a fork; stir into vegetable mixture. Sprinkle with almonds. Yield: 9 servings.
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