2 tbsps CRISCO® Canola Oil
1/2 cup chopped onions
1/2 cup red or green bell pepper
2-3 cloves minced garlic
1-1/2 cups chicken or vegetable broth
1/2 cup LAURA SCUDDER'S® Old Fashioned Nutty Peanut Butter
1/2 tsp ground cumin
salt and pepper
1 10 oz. package frozen peas (tiny deluxe, if possible)
1 cup couscous
Directions:
1. HEAT canola oil in a 2-1/2 or 3 quart saucepan over medium heat. Add the onions, bell pepper, and garlic.
2. COOK until just translucent. Add the broth and bring to a boil.
3. WHISK in the peanut butter and cumin. Blend well.
4. SEASON with salt and pepper as needed. Add peas and bring to a boil.
5. STIR in couscous and return to a boil, stirring constantly.
6. REMOVE from heat. Cover and let sit for about 5 minutes or until the liquid is absorbed.
7. FLUFF with a fork and serve. Enjoy!
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Makes: 4-6 Servings
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