Jeweled Cinnamon Couscous
Instructions:
- A hearty nonmeat main dish you can whip up in only ten minutes. If you crave something green, toss in a half cup of frozen peas or serve with a crisp salad.
- 1 tablespoon margarine or butter
- 1⁄2 medium red onion, chopped
- 1 package (8 ounces) sliced mushrooms
- 1 can (14 to 141⁄2 ounces) low-sodium vegetable broth
- 1⁄4 cup water
- 1 can (15 to 19 ounces) low-sodium garbanzo beans
- 1⁄2 cup dried cranberries
- 1⁄2 cup golden raisins
- 1⁄4 cup dry sherry
- 1 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground black pepper
- 1 package (10 ounces) plain couscous
- In deep 12-inch skillet, melt margarine over medium-high heat. Add onion and mushrooms; cook 3 minutes.
- While mushrooms are cooking, in 1-quart saucepan, heat broth and water to boiling over high heat.
- Stir beans, cranberries, raisins, sherry, salt, cinnamon, and pepper into mushroom mixture. Remove skillet from heat.
- Add couscous to skillet; stir in hot broth. Cover and let mixture stand 5 minutes or until liquid is absorbed. Fluff with fork before serving.
- P R E P 5 minutes
- C O O K 5 minutes
- MA K E S about 8 cups or 4 main-dish servings