Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until golden, about 7 minutes. Stir in wine; cook 2 minutes or until reduced by half. Stir in heavy cream and bring to a simmer; whisk in Parmesan. Continue whisking until thickened and smooth, about 3 minutes. Remove from heat and stir in peas and pepper. Stir in hot, cooked Pearled Couscous with Roasted Vegetable Blend. Serve garnished with chopped parsley and pepper, if desired.
Yield: about 5 cups
Serving Size: variable – recommend ½ – 1 cup per serving
Prep and Cook Time (with ingredients pre-prepped as listed) Under 15 minutes