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Couscous Pilaf
by Jes Mostek
serves: 4
  Couscous is makes a great side-dish grain. It's a healthy alternative to mashed potatoes, and it cooks faster than brown rice (it takes about 20 minutes).
Ingredients:
  2 c.   chicken or vegetable stock
  2 T.   olive oil
  1 1/2 c.   couscous
  1/2 c.   onion, finely chopped
  2 clove(s)   garlic, minced (or 1 tsp. garlic powder)
  1   bell pepper, diced
  1 c.   carrots, grated or julienne
  1 c.   peas
  1/2 tsp.   salt (optional)
  1/4 tsp.   pepper
Directions:
  In a large skillet over medium flame, heat oil until you see “ripples.” Sauté onion and garlic in oil, stirring constantly, until soft (about 3 minutes).

In a separate pan, toast chopped almonds by placing in a dry skillet over a low to medium flame and heating until nuts are golden brown and fragrant (3-5 minutes), stirring every few seconds. Watch nuts carefully to make sure they don’t start to smoke and burn. When they are sufficiently toasted, remove from heat and set aside.

Add bell pepper and carrots to onion and garlic pan and cook until slightly softened (3-5 minutes). Add chicken or vegetable stock, salt & pepper, and couscous to pan. Increase flame to high until mixture reaches a boil. Add peas and stir mixture.

Reduce heat, cover, and simmer until water is absorbed (about 20 minutes). Add almonds to couscous and transfer to a serving bowl. Fluff with fork. Serve hot.