Ingredients
1 can (14-1/2 ounces) reduced-sodium chicken broth1/4 cup white wine or additional reduced-sodium chicken broth1 package (10 ounces) couscous1/3 cup chopped onion2 garlic cloves, minced2 tablespoons olive oil1/2 pound fresh mushrooms, chopped1 medium carrot, shredded2 green onions, thinly sliced2 tablespoons minced fresh parsley1/2 teaspoon salt1/4 teaspoon dried thyme1/8 teaspoon pepper1/4 cup slivered almonds, toasted
Preparation
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.
