Moroccan Peanut Couscous With Peas

From the Back of the Box Cooking cookbook. Courtesy of The J.M. Smucker Company.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. 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.