Couscous a la chile-head

Yield: 2 Servings

Measure Ingredient
1 can (10-oz) Rotel tomatoes and chilies
2 tablespoons Frozen corn (maize)
1 tablespoon Frozen peas
7 tablespoons Couscous

which would probably make a Moroccan gag (CousCous being the national food of Morocco) but which makes chile-heads shed tears of joy.

Place Rotel and veggies in small pot; bring to boil. Toss in CousCous, stir, cover, and remove from heat. Wait five minutes, fluff with fork, and enjoy. Serves 2 as a side dish.

If you like, add a few bits of left-over chicken or what-have-you, and you have a complete, quick and easy, cheap, and tasty one-pot meal.

Rotel also can be used to make nice rice. There is about ⅝ cup of liquid per can; scale other quantities accordingly.

luddite@... (Howard Sinberg)


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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