Vegetarian Mediterranean Couscous

By á-27074

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups frozen bell pepper and onion stir-fry
• 2 garlic cloves, minced
• 1 cup sliced fresh carrots
• 1 1/2 cups Old EI Paso" Salsa
• 1 (15-oz.) can Green Giant" or Old EI Paso"
• Garbanzo Beans or Progresso" Chick
• Peas, drained, rinsed
• 1 (14 1/2-oz.) can ready-to-serve
• vegetable broth
• 2/3 cup water
• 1/2 cup golden raisins
• 1/4 teaspoon salt
• 3/4 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 (10-oz.) pkg. (1 1/2 cups) uncooked couscous

Details

Adapted from keyingredient.com

Preparation

Step 1

1.Heat oil in 12-inch skillet over medium-
high heat until hot. Add bell pepper and
onion stir-fry and garlic; cook 3 to 5 minutes
or until tender, stirring occasionally.

2. Add carrots and salsa; mix well. Cook
5 to 8 minutes or until carrots are tender,
stirring occasionally.

3. Add beans, broth, water, raisins, salt,
cumin and cinnamon; mix well. Bring to
a boil. Remove from heat; stir in couscous.
Cover; let stand 5 to 10 minutes. Fluff with
fork before serving.
5 (1 3/4-Cup) servings