Moroccan Lucky Seven Vegetable Inspired Couscous

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.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 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

1. Cook ALMONDS over MED heat in heavy large skillet until they are pale golden, about 4 minutes, stirring frequently to evenly toast them.
2. Transfer to bowl& set aside.
3. Add OLIVE OIL to skillet& increase heat to MED-HIGH.
4. Add CARROTS& ONION, CUMIN& CORIANDER, saute until veggies just begin to soften, about 3 minutes.
5. Add WINE& CRANBERRIES/CURRANTS.
6. Boil until wine is reduced by half, about 3 minutes.
7. Add BROTH& PEAS (it helps if you COOK the frozen peas first)
8. Partially cover skillet, simmer until veggies are tender, about 6 minutes.
9. Season to taste with salt& pepper, if desired.
10. Stir in COUSCOUS.
11. Cover and remove from heat.
12. Let stand (covered) for 7 minutes.
13. Stir in ALLSPICE& ALMONDS right before serving.
14. Fluff with fork& serve.