Apricots and goat cheese add panache to this speedy dish.
Trim peas and cut in half on a bias using Santoku Knife; coarsely chop onion and cut apricots into strips. Zest orange to measure 1 tbsp (15 mL) and grate ginger to measure 2 tsp (10 mL) using Microplane® Zester; set zest aside.
Heat oil in (12-in./30-cm) Skillet over medium heat 1-3 minutes or until shimmering. Add peas, onion and apricots. Cook 1-2 minutes or until onion is translucent, stirring frequently. Stir in ginger, curry powder and salt. Cook 10-20 seconds or until fragrant.
Stir broth and orange zest into Skillet. Bring to a boil; remove Skillet from heat and stir in couscous. Cover and let stand 5 minutes. Meanwhile, coarsely chop cilantro and juice lemon using Juicer to measure 1 tbsp (15 mL). Add half of the cilantro, lemon juice and half of the almonds to Skillet.
Stir couscous mixture using Small Mix ‘N Scraper®. Divide couscous among serving plates and top with goat cheese, remaining cilantro and remaining almonds. Serve with Grilled Pita Wedges, if desired.
U.S. Nutrients per serving: Calories 380, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 410 mg, Carbohydrate 57 g, Fiber 10 g, Protein 14 g
To make Grilled Pita Wedges, heat Grill Pan over medium heat 5 minutes. Spray one side of three (6-in./15-cm) flat pita bread rounds (without pockets) with vegetable oil using Kitchen Spritzer. Place one pita into pan, oil side down. Cook 1 minute per side or until grill marks appear; set aside and keep warm. Repeat with remaining pitas. Cut each pita into eight wedges.
To toast almonds, place almonds in Large Micro-Cooker®. Microwave, uncovered, on HIGH 2-3 minutes or until toasted, stirring every 30 seconds.
There was an error loading the Component. Please try again later.
You will not be connected to a party or Consultant.
You will not be connected to a party.