Couscous, Corn and Lima Bean Sauté

 

1

tablespoon butter or margarine

1

large onion, chopped (1 cup)

1

clove garlic, finely chopped

1

box (11 oz) whole wheat couscous

1

box (10 oz) frozen whole kernel corn, thawed

2

boxes (9 oz each) frozen baby lima beans, thawed

2

cups water

1

tablespoon chopped fresh or 1 teaspoon dried thyme leaves

1

teaspoon salt

1/3

cup slivered almonds, toasted

• 1 In 12-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
• 2 Stir in remaining ingredients except almonds. Heat to boiling over high heat. Remove from heat; let stand 5 minutes. Fluff before serving. Sprinkle with almonds.