Mushroom Veggie Couscous

• 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

1. 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.
2. Meanwhile, in a
3. , 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.

chicken broth, white wine, couscous, onion, garlic, olive oil, mushrooms, carrot, green onions, parsley, salt, thyme, pepper, slivered almonds

Taken from www.tasteofhome.com/recipes/mushroom-veggie-couscous/ (may not work)