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Nutty Couscous Pilaf

Source of Recipe

Frances Mehner


List of Ingredients

1 tablespoon salad oil
1 large onion, cut into 1/2 inch pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large red pepper, cut into 1/2 inch pieces
1 15- to 19-ounce can garbanzo beans, drained
1 13 3/4- to 14 1/2 ounce can vegetable broth
1 10 ounce package frozen peas and carrots
1 10 ounce package couscous (precooked semolina)
1 3-ounce can pecans (1 cup), coarsely broken


Recipe

About 30 minutes before serving:
1. In 4-quart saucepan over medium-high heat, in hot salad oil, cook onion, salt, and ground black pepper, stirring occasionally until onion is golden and tender. Add red pepper and cook, stirring frequently, until red pepper is tender-crisp.
2. Stir in garbanzo beans, chicken broth, and frozen peas and carrots; over high heat, heat to boiling. Gradually stir couscous into boiling mixture. Remove saucepan from heat; cover and let stand 5 minutes.
3. Meanwhile, in a small skillet over medium heat, cook pecans until golden, shaking pan frequently. Stir toasted pecan sinto couscous mixture. Makes 4 main-dish servings.

Each serving: About 610 calories, 22 g fat, 0 mg cholesterol, 950 mg. sodium