Moroccan Peanut Couscous With Peas |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From the Back of the Box Cooking cookbook. Courtesy of The J.M. Smucker Company. Ingredients:
2 tablespoons crisco pure canola oil |
1/2 cup onion, chopped |
1/4 cup green bell pepper, diced |
garlic clove, minced (use 2 - 3 garlic cloves) |
1 1/2 cups chicken broth (or vegetable broth) |
1/2 cup jif crunchy peanut butter |
1/2 teaspoon ground cumin |
salt and pepper |
1 (10 ounce) package frozen peas (tiny deluxe, if possible) |
1 cup couscous |
Directions:
1. Heat canola oil in a 2 1/2 or 3 qt saucepan, over medium heat. Add the onions, bell pepper, and garlic. Cook until just translucent. Add the broth and bring to a boil. Whisk in the peanut butter and cumin. Blend well. Season with salt and pepper as needed. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly. Remove from heat. Cover and let sit about 5 minutes or until the liquid is absorbed. Fluff with a fork and serve.
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