Traditional Couscous With Vegetables
|Frozen no salt added peas||10 Ounce, thawed and drained (1/2 Package)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Thinly sliced carrots||1⁄2 Cup (8 tbs), thinly sliced|
|Garlic powder/1/2 teaspoon crushed garlic||1⁄4 Teaspoon|
|Dry white wine||2 Tablespoon|
|Sweet basil||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Minced parsley||2 Tablespoon|
|Couscous||1⁄2 Cup (8 tbs), uncooked|
In a nonstick pan, melt margarine.
Add peas, onion, mushrooms, garlic and wine.
Saute 3 to 5 minutes, stirring often.
Add spices and blend well.
Add parsley and stir well.
Remove from heat and set aside.
Prepare couscous according to package directions.
In a large bowl, toss vegetable mixture with cooked couscous.