1. Cook ALMONDS over MED heat in heavy large skillet until they are pale golden, about 4 minutes, stirring frequently to evenly toast them. 2. Transfer to bowl& set aside. 3. Add OLIVE OIL to skillet& increase heat to MED-HIGH. 4. Add CARROTS& ONION, CUMIN& CORIANDER, saute until veggies just begin to soften, about 3 minutes. 5. Add WINE& CRANBERRIES/CURRANTS. 6. Boil until wine is reduced by half, about 3 minutes. 7. Add BROTH& PEAS (it helps if you COOK the frozen peas first) 8. Partially cover skillet, simmer until veggies are tender, about 6 minutes. 9. Season to taste with salt& pepper, if desired. 10. Stir in COUSCOUS. 11. Cover and remove from heat. 12. Let stand (covered) for 7 minutes. 13. Stir in ALLSPICE& ALMONDS right before serving. 14. Fluff with fork& serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
