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