| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 4 | Servings | ||
INGREDIENTS
| 1 | Onion; diced | |
| 1 | Clove garlic; crushed | |
| 1 | tb | Olive oil |
| 1 | c | Frozen peas |
| 1 | tb | Minced fresh dill |
| Salt and pepper; to taste | ||
| 1 1/2 | c | Vegetable or chicken stock |
| 1 | c | Couscous |
INSTRUCTIONS
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@wizard.ucr.edu> 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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