Couscous with peas

Yield: 4 Servings

Measure Ingredient
1 Onion; diced
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
1 cup Couscous

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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