Mexicana Couscous

By MAYS

Ingredients
  • 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)

Directions
  1. In a medium saucepan cook onion and garlic in hot oil over medium heat until tender.

  2. Stir in cumin; cook for 30 seconds.

  3. Carefully add broth, peas, tomato and cilantro.

  4. Bring mixture to boiling; stir in couscous.

  5. Remove from heat.

  6. Cover; let stand for 5 minutes.

  7. Fluff with a fork before serving. Garnish with cilantro sprigs, if desired.


Nutritional Facts

Servings
6
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%

side dish couscous

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