Mexican Couscous


cup chopped onions
2 teaspoons minced garlic

1 T. olive oil

teaspoon chili powder

teaspoon cumin

dash of salt and pepper

1 cup chicken broth (I didn't have any so I used 1 cup water mixed w/1 T. chicken broth powder)

1 cup frozen peas

cup canned tomatoes in the juice

1 T. minced cilantro or 1 teaspoon dried

1 cup couscous





Saute onion and garlic in olive oil over medium heat until tender.

Stir in spices and cook for 1 minute.

Add broth, peas, tomatoes, and cilantro, and bring to a boil.



Stir in couscous, cover and remove from heat.

Let stand for 5 minutes.

Fluff with a fork before serving.


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