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Couscous Mexicana


3/4 cup chopped onion
2 cloves garlic, minced
1 tbsp cooking oil
1/2 tsp 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.

2. Carefully add broth, peas, tomato and cilantro. Bring mixture to a boil;
stir in couscous. Remove from heat.

3. Cover and let stand for 5 minutes. Fluff with a fork before serving. Garnish with cilantro sprigs, if desired.

Makes 6 side dish servings.