Moroccan Peanut Couscous With Peas
From the Back of the Box Cooking cookbook. Courtesy of The J.M. Smucker Company.
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INGREDIENTS
Nutrition- 2tablespoons crisco pure canola oil
- 1⁄2
- 1⁄4
-
- 1 1⁄2
- 1⁄2cup jif crunchy peanut butter
- 1⁄2teaspoon ground cumin
- salt and pepper
- 1(10 ounce) package frozen peas (tiny deluxe, if possible)
- 1cup couscous
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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.
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