Ingredients
3
cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower)
1
1/2 tsp ground coriander
3/4
cup canned vegetable broth
1
5- to 7-ounce box couscous and lentil mix or other couscous blend
Directions
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.
2.
Meanwhile, prepare couscous according to package directions.
3.
Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.
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