Ingredients

• 1  16- or 17-ounce package refrigerated cooked beef pot roast with juices
• 1-1/2  cups purchased sliced fresh mushrooms
• 1  8-ounce bottle picante sauce
• 1  14-1/2-ounce can reduced-sodium chicken broth
• 1  cup quick-cooking couscous
• 2  tablespoon snipped fresh cilantro
•   Dairy sour cream (optional)
•   Chopped fresh tomato (optional)
•   Sliced avocado (optional)
•   Cilantro sprigs (optional)

Directions

1. Transfer liquid from pot roast package to a large skillet; add mushrooms and picante sauce. Cut pot roast into 1- to 1-1/2-inch cubes; add to skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

2. Meanwhile, in a medium saucepan bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork; stir in snipped cilantro.

3. Spoon pot roast mixture on top of hot cooked couscous mixture. Serve with sour cream, tomato, and/or avocado and top with cilantro sprigs. Makes 4 to 6 servings.