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)
- 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.
Nutritional facts per serving:
calories (1/6 of recipe): 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 and photograph 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. © 2003 Meredith Corporation. All Rights
Reserved.
