SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mexicana Couscous

Makes: 6 servings
Prep 15 mins Stand 5 mins
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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe