Couscous with Pan-Seared Vegetables
Makes about 3 cups
FOR THE COUSCOUS......
1¼ cups water
1 cup couscous
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
2 teaspoons light brown sugar
4 teaspoons Chef Paul Prudhomme's Vegetable Magic®
1 reaspoon Chef Paul Prudhomme's Seasoning Salt®
FOR THE PAN-SEARED VEGETABLES......
½ cup grape tomatoes, cut in half
½ cup golden raisins
½ cup small broccoli florets
¼ cup pine nuts
¼ cup almonds, roasted & sliced
¼ cup green onions, thinly sliced
¼ cup red cabbage, shredded
¼ 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