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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
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,
- Calories 134,
- Protein (gm) 4,
- Carbohydrate (gm) 23,
- Fat, total (gm) 3,
- Dietary Fiber, total (gm) 6,
- Vitamin A (RE) 155,
- Vitamin C (mg) 8,
- Sodium (mg) 124,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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