Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Sweet 'n Spicy Veggie Couscous




Source of Recipe


Bob Lee, Valley Center, CA, Bake-Off® 38, Orlando, 1998


List of Ingredients




2 tablespoons olive or vegetable oil
1/2 cup chopped red onion
1 large carrot, shredded
2 1/2 cups chicken broth
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1 (9-oz.) pkg. Green Giant® LeSueur® Frozen Baby Sweet Peas
2 tablespoons golden raisins
1 1/2 teaspoons curry powder
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
1 1/2 cups uncooked couscous
2 tablespoons slivered almonds, toasted, if desired*
Fresh basil leaves, if desired


Recipe



1. Heat oil in Dutch oven or large saucepan over medium heat until hot. Add onion and carrot; cook and stir 2 to 3 minutes or until tender.
2. Increase heat to medium-high. Add all remaining ingredients except couscous, almonds and basil; mix well. Bring to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed.
3. To serve, fluff couscous with fork. Garnish with slivered almonds and basil