print this recipe email to a friend Couscous with Pan-Seared Vegetables Makes about 3 cups 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. Copyright © 2006 by Paul Prudhomme

Price: $3.00 Quantity: Hot & Sweet Pizza & Pasta Magic™ 3.6oz. A zesty blend of red pepper and Parmesan cheese with a dash of light brown sugar and herbs.Chef Paul's versatile blend that adds excitement to soups, salads, egg dishes and your favorite pizza and pas...

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