Moroccan Lucky Seven Vegetable Inspired Couscous

• 1/2 cup sliced almonds
• 2 tablespoons olive oil
• 2 whole carrots, grated or julienned
• 1 small yellow onion, finely chopped
• 3/4 cup frozen peas
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 1/2 teaspoons ground allspice
• 2/3 cup dried cranberries or 2/3 cup currants
• 1 cup dry white wine
• 1 (14 ounce) can low sodium chicken broth
• 1 3/4 cups uncooked couscous

1. Cook ALMONDS over MED heat in heavy large skillet until they are pale golden, about 4 minutes, stirring frequently to evenly toast them.
2. Transfer to bowl& set aside.
3. Add OLIVE OIL to skillet& increase heat to MED-HIGH.
4. Add CARROTS& ONION, CUMIN& CORIANDER, saute until veggies just begin to soften, about 3 minutes.
5. Add WINE& CRANBERRIES/CURRANTS.
6. Boil until wine is reduced by half, about 3 minutes.
7. Add BROTH& PEAS (it helps if you COOK the frozen peas first)
8. Partially cover skillet, simmer until veggies are tender, about 6 minutes.
9. Season to taste with salt& pepper, if desired.
10. Stir in COUSCOUS.
11. Cover and remove from heat.
12. Let stand (covered) for 7 minutes.
13. Stir in ALLSPICE& ALMONDS right before serving.
14. Fluff with fork& serve.

almonds, olive oil, carrots, yellow onion, frozen peas, ground cumin, ground coriander, ground allspice, cranberries, white wine, chicken broth, couscous

Taken from www.food.com/recipe/moroccan-lucky-seven-vegetable-inspired-couscous-44834 (may not work)