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Couscous lends itself to many flavorings, and Mexican is no exception.

Mexicana Couscous

3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil
1/2 teaspoon ground cumin
1 cup reduced-sodium chicken broth
3/4 cup frozen peas
3/4 cup coarsely chopped tomatoes
2 tablespoons snipped fresh cilantro
3/4 cup couscous
Fresh cilantro sprigs (optional)

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.
2. 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.

Nutritional facts per serving: calories: 134, total fat: 3g, saturated fat: 0g, cholesterol: 0mg, sodium: 124mg, carbohydrate: 23g, fiber: 6g, protein: 4g, vitamin A: 15%, vitamin C: 13%, calcium: 1%, iron: 5%.

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.