MOROCCAN PEANUT COUSCOUS WITH PEAS

Moroccan Peanut Couscous With Peas image

Make and share this Moroccan Peanut Couscous With Peas recipe from Food.com.

Provided by Virginia Cherry Blo

Categories Southwest Asia (middle East)

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

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Ingredients

2 tablespoons crisco pure canola oil
1/2 cup onion, chopped
1/4 cup green bell pepper, diced
garlic clove, minced (use 2 - 3 garlic cloves)
1 1/2 cups chicken broth (or vegetable broth)
1/2 cup jif crunchy peanut butter
1/2 teaspoon ground cumin
salt and pepper
1 (10 ounce) package frozen peas (tiny deluxe, if possible)
1 cup couscous

Steps:

Heat canola oil in a 2 1/2 or 3 qt saucepan, over medium heat. Add the onions, bell pepper, and garlic. Cook until just translucent. Add the broth and bring to a boil. Whisk in the peanut butter and cumin. Blend well. Season with salt and pepper as needed. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly. Remove from heat. Cover and let sit about 5 minutes or until the liquid is absorbed. Fluff with a fork and serve.

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