Ingredients
3/4
cup uncooked couscous
1
cup chicken broth
1
tablespoon butter or margarine
3
ounces fresh mushrooms, chopped (1/2 cup)
1/4
cup chopped cashews or pecans
1/3
cup chopped green bell pepper
1
medium tomato, chopped (2/3 cup)
1/2
teaspoon ground nutmeg
1/2
teaspoon ground coriander
1/2
teaspoon garlic salt
2
green onions, chopped
Preparation
Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.
