Prep 20 mins
Cook 25 mins
From the Back of the Box Cooking cookbook. Courtesy of The J.M. Smucker Company.
Make and share this Moroccan Peanut Couscous With Peas recipe from Food.com.
- 2 tablespoons crisco pure canola oil
- 1⁄2 cup onion, chopped
- 1⁄4 cup green bell pepper, diced
- garlic clove, minced (use 2 - 3 garlic cloves)
- 1 1⁄2 cups chicken broth (or vegetable broth)
- 1⁄2 cup jif crunchy peanut butter
- 1⁄2 teaspoon ground cumin
- salt and pepper
- 1 (10 ounce) package frozen peas (tiny deluxe, if possible)
- 1 cup couscous
- Heat canola oil in a 2 1/2 or 3 qt saucepan, over medium heat. Add the onions, bell pepper, and garlic. Cook until just translucent. Add the broth and bring to a boil. Whisk in the peanut butter and cumin. Blend well. Season with salt and pepper as needed. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly. Remove from heat. Cover and let sit about 5 minutes or until the liquid is absorbed. Fluff with a fork and serve.
This did not work for me, the sauce thickened and the couscous dried up too fast. Maybe it has a lot to do with the fact I am not used to cooking with couscous and didn't really know the consistency of it. The flavours were nice though....
Very easy to make and delicious, a new family favorite! I used a roasted red pepper and a whole 14 oz. can of chicken broth. Made for ZWT6 Family Picks.
Very interesting and tasty couscous! I don't care for onion so left it out, otherwise made as specified. This has a really rich flavor that I think needs to be served with something spicy - I served with Moroccan-Spiced Chicken Breasts and it was a perfect balance. Thanks for sharing your recipe! Made for ZWT6, Zwizzle Chicks