Couscous Pilaf

 

3/4

cup uncooked couscous

1

cup chicken broth

1

tablespoon butter or margarine

3

ounces fresh mushrooms, chopped (1/2 cup)

1/4

cup chopped cashews or pecans

1/3

cup chopped green bell pepper

1

medium tomato, chopped (2/3 cup)

1/2

teaspoon ground nutmeg

1/2

teaspoon ground coriander

1/2

teaspoon garlic salt

2

green onions, chopped

• 1 Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
• 2 Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
• 3 Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
• 4 Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.