COUSCOUS WITH VEGETABLES
2 cups chicken stock
3/4 cup frozen mixed vegetables
1 1/4 cups couscous
1/4 cup slivered almonds, toasted
In a medium saucepan over high heat, bring stock to a boil.
Add vegetables. Cook for 3 minutes.
Add couscous and stir. Remove from heat. Cover tightly and let stand for 5 minutes or until cooked through.
Servings: 6
Source: The 250 Best 4-Ingredient Recipes by Margaret Howard
2 cups chicken stock
3/4 cup frozen mixed vegetables
1 1/4 cups couscous
1/4 cup slivered almonds, toasted
In a medium saucepan over high heat, bring stock to a boil.
Add vegetables. Cook for 3 minutes.
Add couscous and stir. Remove from heat. Cover tightly and let stand for 5 minutes or until cooked through.
Servings: 6
Source: The 250 Best 4-Ingredient Recipes by Margaret Howard
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