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
Preparation
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.
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.
To serve, fluff couscous with fork. Garnish with slivered almonds and basil.
