Couscous Pilaf
Couscous is one of those dishes that seems fancy, but is actually really easy. Impress your friends.
- ¼ cup butter or margarine
- 1 10-ounce package frozen peas and carrots
- 1 8-ounce package fresh sliced mushrooms
- 1 cup frozen chopped onion
- 1 teaspoon bottled minced garlic
- 1 14 ½-ounce can chicken or vegetable broth
- 1 10-ounce box couscous
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon lime juice
- ½ cup slivered almonds
In a large saucepan over medium heat, melt the butter or margarine.
Add the peas and carrots, mushrooms, onions and garlic and cook until the vegetables are tender, about 10 minutes.
Increase the heat to medium-high.
Add the broth and bring to a boil.
Add the couscous, salt and pepper, stirring well to mix.
Remove from heat, cover and let stand for five minutes or until the liquid is absorbed.
Add the lime juice and almonds, stirring well to mix.
- This dish can be prepared ahead, covered and refrigerated for up to three days (and frozen for up to three months!). To reheat, place the couscous in a microwave-safe serving dish and add a little water to create steam so it does not dry out. Microwave on high for two minutes, stirring occasionally until heated through.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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