Ingredients
1 tablespoon organic butter
1 cup yellow or white onion, chopped
1 large clove pressed garlic
11 ounces whole wheat couscous
10 ounces frozen whole kernel corn, thawed
18 ounces frozen baby lima beans, thawed
2 cups water
1 teaspoon dried thyme leaves
1/2 teaspoon kosher salt
1/3 cup toasted slivered almonds
1. In 12-inch skillet, melt butter over medium-high heat. Add onion and garlic and stir occasionally. Cook about 2 minutes until onions are tender crisp.
2. Stir in the remaining ingredients except the almonds. Remove from heat and let stand for 5 minutes. Fluff couscous with a fork and sprinkle with almonds before serving.
Makes 6 servings, 1-2/3 cups each
390 calories (60 from Fat)
Total Fat, 6g (1.5g Saturated, 0g Trans Fat)
Cholesterol, 5mg
Sodium, 290 mg
Total Carbohydrate, 69g (Dietary Fiber 11g, Sugars 4g)
Protein, 15g
Awesome! My seven year-old even ate it
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