Recipe by Analisa
Before I moved to San Antonio, I used to buy this fabulous "Lucky Seven Vegetable Couscous", but can't find it here. Desperate for the flavor, I tried without success to find the recipe on the web. After some browsing, I took some of the listed ingredients from various recipes I found & came up with this. My family LOVED it! You could add some cooked cubed chicken to this to make a one-dish meal. You can also add more vegetables such as sweet red peppers or squash, and use vegetable broth instead of chicken for a vegetarian dish.
Top Review by Aunt Cookie
First-rate couscous recipe! It was so easy to make, and all the ingredients worked really well together. I think the white wine and cranberries really add a lot to the flavor. Thanks for sharing this; I'm sure I'll be making it again soon.
- 1⁄2 cup sliced almonds
- 2 tablespoons olive oil
- 2 whole carrots, grated or julienned
- 1 small yellow onion, finely chopped
- 3⁄4 cup frozen peas
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 1⁄2 teaspoons ground allspice
- 2⁄3 cup dried cranberries or 2⁄3 cup currants
- 1 cup dry white wine
- 1 (14 ounce) can low sodium chicken broth
- 1 3⁄4 cups uncooked couscous
Directions See How It's Made
- Cook ALMONDS over MED heat in heavy large skillet until they are pale golden, about 4 minutes, stirring frequently to evenly toast them.
- Transfer to bowl& set aside.
- Add OLIVE OIL to skillet& increase heat to MED-HIGH.
- Add CARROTS& ONION, CUMIN& CORIANDER, saute until veggies just begin to soften, about 3 minutes.
- Add WINE& CRANBERRIES/CURRANTS.
- Boil until wine is reduced by half, about 3 minutes.
- Add BROTH& PEAS (it helps if you COOK the frozen peas first)
- Partially cover skillet, simmer until veggies are tender, about 6 minutes.
- Season to taste with salt& pepper, if desired.
- Stir in COUSCOUS.
- Cover and remove from heat.
- Let stand (covered) for 7 minutes.
- Stir in ALLSPICE& ALMONDS right before serving.
- Fluff with fork& serve.