MUSHROOM VEGGIE COUSCOUS

Mushroom Veggie Couscous image

In her Howell, Michigan kitchen, Ann Berger dresses up quick-cooking couscous with mushrooms, green onions and carrot. Seasoned with white wine, thyme and garlic, it's a comforting menu addition that complements most any main course.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
1 package (10 ounces) couscous
1/3 cup chopped onion
2 garlic cloves, minced
2 tablespoons olive oil
1/2 pound fresh mushrooms, chopped
1 medium carrot, shredded
2 green onions, thinly sliced
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted

Steps:

In a small saucepan, bring broth and wine or additional broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, in a large nonstick skillet, saute onion and garlic in oil for 2 minutes. Add mushrooms; cook and stir 2 minutes longer. Add the carrot, green onions, parsley, salt, thyme and pepper; cook and stir for 2 minutes or until vegetables are tender. Fluff couscous with a fork; stir into vegetable mixture. Sprinkle with almonds.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges