Quick Moroccan Vegetable Couscous

By Wewah

Ingredients

• 1/3 cup sliced almonds
• 1 tablespoon olive oil
• 3 cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower)
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 cup dry white wine
• 1/3 cup golden raisins
• 3/4 cup canned vegetable broth
• 1 5- to 7-ounce box couscous and lentil mix or other couscous blend

Preparation

Step 1

Place almonds in heavy medium skillet.
Stir over medium heat until almonds are pale golden, about 4 minutes.
Transfer almonds to bowl. Add oil to same skillet. Increase heat to medium-high.
Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes.
Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth.
Partially cover skillet; simmer until vegetables are tender, about 6 minutes.
Season with salt and pepper.
Meanwhile, prepare couscous according to package directions.
Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.