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DescriptionEdit

IngredientsEdit

DirectionsEdit

  1. Add the first 14 ingredients to a non-reactive saucepan.
  2. Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
  3. Add in the bell pepper and cook for 2 more minutes.
  4. Take pan off of burner and add in the Peas.
  5. Add in couscous; stir.
  6. Cover and let sit for 10–15 minutes.
  7. Fluff couscous with a fork to mix.
  8. Season to taste with salt and pepper.
  9. Spoon onto individual plates; sprinkle with pine nuts and currants.
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