Cumin-Scented Carrots and Sugar-Snap Peas
PersonalPoints™ per serving
The flavours of Morocco infuse this easy vegetable dish. Serve it with Salmon with Yogurt-Dill Sauce or with Fruited Chicken Curry Stew and couscous.
Uncooked baby carrots
8 oz, halved lengthwise
Uncooked sugar snap peas
Fresh lemon juice
- In a medium skillet, bring 1 inch water to a simmer. Add the carrots and cook 5 minutes; add the sugar-snap peas and cook until both vegetables are tender-crisp, about 2 minutes longer. Drain in a colander.
- In the same skillet, heat oil. Add cumin and curry powder; cook, stirring until fragrant, 15-30 seconds. Add the vegetables, lemon juice, honey and salt; cook, stirring constantly, until heated through, 2-3 minutes.