Moroccan Lucky Seven Vegetable Inspired Couscous

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Before i moved to san antonio, i used to buy this fabulous

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Steps

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Cook almonds over med heat in heavy large skillet until they are pale golden , about 4 minutes , stirring frequently to evenly toast them.

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Transfer to bowl& set aside.

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Add olive oil to skillet& increase heat to med-high.

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Add carrots& onion , cumin& coriander , saute until veggies just begin to soften , about 3 minutes.

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Add wine& cranberries / currants.

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Boil until wine is reduced by half , about 3 minutes.

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Add broth& peas.

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Partially cover skillet , simmer until veggies are tender , about 6 minutes.

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Season to taste with salt& pepper , if desired.

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Stir in couscous.

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Cover and remove from heat.

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Let stand for 7 minutes.

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Stir in allspice& almonds right before serving.

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Fluff with fork& serve.

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Ingredients

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sliced almonds, olive oil, carrots, yellow onion, frozen peas, ground cumin, ground coriander, ground allspice, dried cranberries, dry white wine, low sodium chicken broth, couscous