Vegetable Couscous With Wine and Almonds

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Vegetable Couscous With Wine and Almonds

 

14 ounces vegetable broth

1/4 cup dry white wine

1 10 ounce package couscous

1/3 cup chopped onions

2 garlic cloves, minced

2 tablespoons olive oil

1/2 lb. 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

1/2 cup slivered toasted almonds

 

Bring broth and wine to boil in small saucepan. Stir in couscous; cover and

remove from heat, and let stand for 5 minutes. Meanwhile, saute onion and garlic

in oil for 2 minutes. Add mushrooms and cook 2 minutes longer. Add carrot, green

onions, parsley, salt, thyme and pepper, and cook 2 minutes more or until

vegetables are tender. Fluff couscous with fork and stir into vegetable mixture;

sprinkle with almonds before serving. Serves 8.

 

 

 

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