Ingredients:
1 (14 ounce) cans vegetable broth or 1 (14 ounce) cans chicken broth
1/4 cup dry white wine
1 (10 ounce) packages couscous
1/3 cup chopped onions
2 garlic cloves, minced
2 tablespoons olive oil
1/2 lb fresh mushrooms, chopped
1 medium carrots, 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
Directions:
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.
Servings: 9
Time preparation: 15 min.
Time total: 35 min.