Heart Smart -- Mexican Couscous

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Mexican Couscous

 

3/4 cup chopped onion

2 cloves garlic, minced

1 TB cooking oil

1/2 tsp. ground cumin

1 cup vegetable broth

3/4 cup frozen peas

3/4 cup coarsely chopped tomatoes

2 TB fresh cilantro, chopped

3/4 cup couscous

Fresh cilantro sprigs, optional

 

In a medium sauce pan sauté 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.