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Mexicana Couscous
Ingredients
- 3/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon cooking oil
- 1/2 teaspoon ground cumin
- 1 cup reduced-sodium chicken broth
- 3/4 cup frozen peas
- 3/4 cup coarsely chopped tomatoes
- 2 tablespoons snipped fresh cilantro
- 3/4 cup couscous
- Fresh cilantro sprigs (optional)
Directions
1. In a medium saucepan cook onion and garlic in hot oil over medium heat until tender. Stir in cumin; cook for 30 seconds. Carefully add broth, peas, tomato and cilantro. Bring mixture to boiling; stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff with a fork before serving. Garnish with cilantro sprigs, if desired. Makes 6 side-dish servings.
Nutrition Facts
(Mexicana Couscous)
- Servings Per Recipe 6,
- cal. (kcal) 134,
- Fat, total (g) 3,
- carb. (g) 23,
- fiber (g) 6,
- pro. (g) 4,
- vit. A (RE) 155,
- vit. C (mg) 8,
- sodium (mg) 124,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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