Couscous, Corn and Lima Bean Saute

Couscous, Corn and Lima Bean Saute

from Emily Koller

1 T. butter

1 lrg onion, chopped (abt 1 cup)

1-2 cloves garlic, finely chopped

11oz. couscous (can use whole wheat couscous)

10oz. frozen whole kernel corn, thawed

10oz. frozen baby lima beans, thawed

2 cups water

1 T. chopped fresh or 1 tsp. dried thyme leaves

1 tsp salt

1/3 cup slivered or sliced almonds, toasted (Yummy! Don't leave out.)

In 12 inch skillet melt butter and add chopped onion and garlic. Cook until crisp and tender. Stir in remaining ingredients except almonds. Heat to boiling on high. Remove from heat; cover and let stand for 5 minutes. Fluff before serving. Sprinkle with almonds. Makes a ton!