Moroccan Lucky Seven Vegetable Inspired Couscous - cooking recipe

Ingredients

1/2 cup sliced almonds
2 tablespoons olive oil
2 whole carrots, grated or julienned
1 small yellow onion, finely chopped
3/4 cup frozen peas
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons ground allspice
2/3 cup dried cranberries or 2/3 cup currants
1 cup dry white wine
1 (14 ounce) can low sodium chicken broth
1 3/4 cups uncooked couscous

Preparation

Cook ALMONDS over MED heat in heavy large skillet until they are pale golden, about 4 minutes, stirring frequently to evenly toast them.
Transfer to bowl& set aside.
Add OLIVE OIL to skillet& increase heat to MED-HIGH.
Add CARROTS& ONION, CUMIN& CORIANDER, saute until veggies just begin to soften, about 3 minutes.
Add WINE& CRANBERRIES/CURRANTS.
Boil until wine is reduced by half, about 3 minutes.
Add BROTH& PEAS (it helps if you COOK the frozen peas first)
Partially cover skillet, simmer until veggies are tender, about 6 minutes.
Season to taste with salt& pepper, if desired.
Stir in COUSCOUS.
Cover and remove from heat.
Let stand (covered) for 7 minutes.
Stir in ALLSPICE& ALMONDS right before serving.
Fluff with fork& serve.