Ingredients
1
tablespoon butter or margarine
1
large onion, chopped (1 cup)
1
clove garlic, finely chopped
1
box (11 oz) whole wheat couscous
1
box (10 oz) frozen whole kernel corn, thawed
2
boxes (9 oz each) frozen baby lima beans, thawed
2
cups water
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1
teaspoon salt
1/3
cup slivered almonds, toasted
Preparation
In 12-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook about 2 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients except almonds. Heat to boiling over high heat. Remove from heat; let stand 5 minutes. Fluff before serving. Sprinkle with almonds.
