Moroccan Peanut Couscous With Peas

Name: Moroccan Peanut Couscous With Peas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 serving(s)
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

(4)

Recipe by Virginia Cherry Blo

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

People talking

Join In Now Join the conversation!

READY IN: 45mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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.

Submit a Recipe Correction