ingredients

FOR THE COUSCOUS......

1-1/4 cups water

1 cup couscous

3 tablespoons olive oil

1 tablespoon white balsamic vinegar

2 teaspoons light brown sugar

1 tablespoon CHEF PAUL PRUDHOMME'S Hot & Sweet Pizza & Pasta Magic

4 teaspoons CHEF PAUL PRUDHOMME'S Vegetable Magic

1 reaspoon CHEF PAUL PRUDHOMME'S Seasoning Salt

__________________________________

FOR THE PAN-SEARED VEGETABLES......

1/2 cup grape tomatoes, cut in half

1/2 cup golden raisins

1/2 cup small broccoli florets

1/4 cup pine nuts

1/4 cup almonds, roasted & sliced

1/4 cup green onions, thinly sliced

1/4 cup red cabbage, shredded

1/4 cup carrots, shredded

how to prepare

For the couscous: Mix all the ingredients except the couscous in a saucepan and stir well until combined. Bring to a boil over high heat and stir in the couscous. Remove the pan from the heat, cover and let sit until couscous is cooked, about 5 minutes. Fluff the couscous with a fork and cool to room temperature.

For the pan-seared vegetables: Spray a nonstick skillet lightly with vegetable spray. Heat the skillet over very high heat until the oil just begins to smoke. Sauté the vegetables until browned in spots, stirring frequently. (Note: this step is essential to the final flavor). Remove from heat and cool to room temperature.

Mix the cooled vegetables with 2 cups of the prepared couscous.

Couscous with Pan-Seared Vegetables

from the kitchen of Chef Paul Prudhomme

Makes about 3 cups