|1||Clove garlic; crushed|
|1 tablespoon||Olive oil|
|1 cup||Frozen peas|
|1 tablespoon||Minced fresh dill|
|Salt and pepper; to taste|
|1½ cup||Vegetable or chicken stock|
Saute the onion and garlic in the oil in a saucepan over medium heat until translucent, about 5 minutes. Stir in the peas, dill, salt, pepper, and stock and bring to a boil. Add the couscous, cover, and return to a boil.
Remove from the heat and let the mixture sit for 5 minutes, or until the liquid is absorbed. This can sit, covered, for about 10 more minutes or may be served immediately. Fluff with a fork.
Posted to MC-Recipe Digest V1 #180 Date: Fri, 2 Aug 1996 16:42:49 -0700 (PDT) From: PatH <phannema@...>
NOTES : Reviewed in "Vegetables your kids will eat," Family Fun Magazine,= May 1996. Originating in North Africa, this fine, grainlike cereal cooks=
even faster than rice or potatoes. You can serve it plain, embellish it=
with peas and onion as it is here, or experiment with just about any fresh=
herb or chopped vegetable such as tomatoes and peppers.
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