Mexicana Couscous
Recipe from
Better Homes and Gardens
Quick-cooking couscous helps put this dish, reminiscent of Spanish rice, on the table in no time.
Servings:
Makes 6 side-dish servings.
Prep Time:
15 mins
Total Time:
20 mins
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Ingredients
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3/4 cupchopped onionsee savings
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2 clovesgarlic, mincedsee savings
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1 tablespooncooking oilsee savings
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1/2 teaspoonground cuminsee savings
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1 cupreduced-sodium chicken brothsee savings
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3/4 cupfrozen peassee savings
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3/4 cupcoarsely chopped tomatoessee savings
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2 tablespoonssnipped fresh cilantrosee savings
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3/4 cupcouscoussee savings
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Fresh cilantro sprigs (optional)see savings
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Directions
1.
In a medium saucepan cook onion and garlic in hot oil over medium heat until tender. Stir in cumin; cook for 30 seconds. Carefully add broth, peas, tomato and cilantro. Bring mixture to boiling; stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff with a fork before serving. Garnish with cilantro sprigs, if desired. Makes 6 side-dish servings.
Nutrition information
Per serving: Calories 134, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 124 mg, Carbohydrate 23 g, Fiber 6 g, Protein 4 g. Daily Values: Vitamin A 15%, Vitamin C 13%, Calcium 1%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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