Sweet and Spicy Vegetable Couscous

I really should be dieting.  We have our daughter's wedding soon and those photos will last forever.  But I am so tired of diet food that I made a recipe I found in the Roanoke Times.  I changed a few things, because I do not believe in plagiarism.  Plus, it called for red pepper flakes and they are too hot for me.  Add some in if you like some heat in your meal.

Sweet and Spicy Vegetable Couscous

1 Tablespoon olive oil
1/2 cup chopped red or yellow onions
1/2 cup thinly sliced carrots from baby carrots.  Or shred a big one.
2 cups chicken broth
1 cup fire roasted corn  I found a can of these, so I grabbed them up.
1/2 cup frozen tiny sweet peas  The local Kroger's does not carry petite pois, so get what is available.
2 Tablespoons Craisins
1 teaspoon curry powder
1 teaspoon cumin
pinch of salt
a few grinds of fresh pepper
1 cup couscous
2 Tablespoons slivered or sliced almonds, toasted

 

Heat the oil in a Dutch oven over medium.  Add the onions and the sliced carrots.  Cook for a few minutes until translucent and then add the corn and spices.  Cook one more minute. 

 

Increase the heat to medium high and add the broth, peas, Craisins and bring to a boil.  Stir in the couscous, cover and slide the very heavy Dutch oven to a cool burner.  Let it stand for about 6 minutes. 

 

I used this time to toast some almond slices, because I didn't have any slivered almonds.  Then, because I wanted to use this for a main dish and we are omnivores, I diced up some chicken breast and onions and sautéed them in some olive oil. 

 

I added some shakes of the cumin and curry and cooked until the chicken was no longer pink.

 

I served this on top of the couscous with the almonds.  Very yummy.  If I had thought about it I would have added some thinly sliced cilantro.  But it was still delicious.