Moroccan Peanut Couscous with Peas
Prep Time 20 min
Cook Time 25 min
Servings 4-6
Difficulty Easy
Ingredients
- 2 tbsps. Crisco® Pure Canola Oil
- 1/2 cup chopped onions
- 1/2 cup chopped 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
- Step 1
HEAT canola oil in a 2-1/2 or 3 quart saucepan over medium heat. Add the onions, bell pepper, and garlic.
- Step 2
COOK until just translucent. Add the broth and bring to a boil.
- Step 3
WHISK in the peanut butter and cumin. Blend well.
- Step 4
SEASON with salt and pepper as needed. Add peas and bring to a boil.
- Step 5
STIR in couscous and return to a boil, stirring constantly.
- Step 6
REMOVE from heat. Cover and let sit for about 5 minutes or until the liquid is absorbed.
- Step 7
FLUFF with a fork and serve. Enjoy!
Serving size
(1/4)
- Calories 510
- Calories from Fat220g
- Total Fat 24g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 390mg
- Potassium 0mg
- Total Carbohydrates 53g
- Dietary Fiber 8g
- Sugars 8g
- Protein 18g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet