Couscous with Pan-Seared Vegetables

from the kitchen of Chef Paul Prudhomme

Makes about 3 cups

1-1/4 cups water
1 cup couscous
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
2 teaspoons light brown sugar
1 tablespoon Chef Paul Prudhomme's Hot & Sweet Pizza & Pasta Magic™
4 teaspoons Chef Paul Prudhomme's Vegetable Magic®
1 reaspoon Chef Paul Prudhomme's Seasoning Salt®
1/2 cup grape tomatoes, cut in half
1/2 cup golden raisins
1/2 cup small broccoli florets
1/4 cup pine nuts
1/4 cup almonds, roasted & sliced
1/4 cup green onions, thinly sliced
1/4 cup red cabbage, shredded
1/4 cup carrots, shredded
how to prepare

For the couscous: Mix all the ingredients except the couscous in a saucepan and stir well until combined. Bring to a boil over high heat and stir in the couscous. Remove the pan from the heat, cover and let sit until couscous is cooked, about 5 minutes. Fluff the couscous with a fork and cool to room temperature.

For the pan-seared vegetables: Spray a nonstick skillet lightly with vegetable spray. Heat the skillet over very high heat until the oil just begins to smoke. Sauté the vegetables until browned in spots, stirring frequently. (Note: this step is essential to the final flavor). Remove from heat and cool to room temperature.

Mix the cooled vegetables with 2 cups of the prepared couscous.

Copyright © 2006 by Paul Prudhomme