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Walnut Couscous

March 30, 2009


Walnut Couscous

1/4 cup chopped onion
1/4 cup chopped celery
1 and 1/4 cups water
1/2 t salt
1/8 t black pepper
1 cup couscous
1/2 cup peas (frozen is fine)
3 T chopped walnuts, toasted

Heat a nonstick pan sprayed with oil over medium heat. Add onion and celery; saute 3 minutes.  In a small stock pot, bring water, salt, and pepper to a boil.  Stir in couscous, frozen peas, and sauteed veggies. Remove from heat; cover and let stand 5 minutes.  Meanwhile, in the skillet where diced veggies were sauteed, lightly toast walnuts. Fluff cooked couscous with a fork and sprinkle with walnuts for serving.


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