Total Time
Prep 25 mins
Cook 5 mins

This is an excellent side dish for mexican meals. It's much quicker than rice and is also quite light and healthy. I originally found this recipe on the Better Homes and Gardens website, but have adapted it to fit our own preferences.

Ingredients Nutrition


  1. Saute onion and garlic in olive oil over medium heat until tender.
  2. Stir in cumin and chile powder, and cook for 1 minute.
  3. Add broth, peas, tomato and cilantro, and bring to a boil.
  4. Stir in couscous, cover and remove from heat.
  5. Let stand for 5 minutes.
  6. Fluff with a fork before serving.


Most Helpful

This is delicious! I added one whole carrot diced. And I put a little more cumin and chili powder...I'm from TX!

slisle July 18, 2011

This was very easy and tasted great. My husband decided he didn't like couscous the last time I made it. Now he's decided it's pretty good. I did make a couple of changes. Used corn instead of peas and half a can of diced tomatoes since I was out of fresh. Thanks!

Julie July 06, 2011

This was very tasty and very yummy!! I added a bit of salsa to the mix, too (as I didn't have much tomato) and I think next time I'll put in some corn & green chiles. We had this as a side dish to enchiladas. The tastes complemented each other nicely. Thanks for sharing!

Trieke September 02, 2008

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