Almond Couscous Primavera

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Almond Board of California


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2 1/4 cups low sodium tomato juice, divided

1/4 teaspoon salt

2 tablespoons plus 1 teaspoon olive oil

1 cup uncooked whole wheat couscous

3/4 cup slivered almonds

1/2 cup shelled edamame (may use frozen)

1 clove garlic, minced

1 cup chopped yellow onion (about half an onion)

1/4 lb. fresh green beans, trimmed and chopped into 2-inch pieces

1 yellow squash, cut into half-inch pieces

1 cup broccoli florets

Salt and pepper to taste

6 leaves fresh basil, roughly chopped

Lemon vinaigrette (recipe below)

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