Ingredients:
2 teaspoons canola oil
1 red onions, chopped
1 garlic cloves, minced
1 1/2 cups low sodium vegetable broth
1 cup frozen peas
1 cup frozen carrots
1/4 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon ground red pepper or 1/4 teaspoon cayenne pepper
1 cup dry couscous
1 tomatoes, chopped
2 teaspoons dried parsley
1/2 cup almonds, chopped
Directions:
Place oil in large skillet or dutch oven at medium-high heat.
Add onion and garlic.
Cook until onion is tender, about 5 minutes.
Add broth, peas, carrots, salt, turmeric and red pepper.
Bring to a boil over high heat.
Reduce heat, cover and simmer 10 minutes.
Remove from heat and stir in uncooked couscous, tomato, parsley and almonds.
Cover and let stand 5 minutes before serving.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.